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DRP
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# Posted: 6 May 2026 07:52pm
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Just curious, you old timers remember losing bread to mold, frequently. My home, stone ground ain't nothin bad in it, cornbread, I left part of a pone at work and missed yesterday... WBD, wicked bad diverticulitis. Aanyway, I got to work today, it was moldy. Which got me to thinking, when was the last time you saw moldy bread from the store?
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MtnDon
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# Posted: 6 May 2026 09:00pm
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Moldy bread from the store? We need to define store and bread.
We buy from a local artisan bakery that has a wonderful, genuine, old-fashioned sourdough bread. It will get stale in a couple of days and grow mold in maybe a week. But we don't give it a chance.
Because they are in an out-of-the-way location, we buy several loaves and freeze them. They sell a sliced option, and we find it freezes well and is easy to separate a day's worth from the frozen loaf. That is a nightly after-dinner ritual.
Their flour is unbleached, non-bromated, totally preservative-free, lower in gluten, and more expensive than the typical US flour. I find that I can eat it without having any gut/digestion issues. Similarly, I can eat bread and pizza in Europe.
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Fanman
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# Posted: 6 May 2026 09:15pm
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I found that multigrain breads often go moldy before I finish a loaf, unless I freeze it. Plain white bread seems to last a lot longer.
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Nobadays
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# Posted: 6 May 2026 09:28pm
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Along the same lines....milk, I just bought a quart of 2% that is good until July 21st! As a kid I remember milk going sour in a week or less.
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travellerw
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# Posted: 6 May 2026 10:36pm
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All preservatives and more hygienic processes used these days.
As to milk, the use of newer better disinfectants and removing all oxygen from the processing is key. The disinfectants are the same ones used in brewing (acid based). Then removing oxygen (like breweries do) had a massive preservative effect.
Bought bread has a ton of preservatives. Some more than others. There is a brand in Mexico called Bimbo that is literally indestructible. I'm pretty sure I have eaten Bimbo bread that was 5 weeks old.
What I have learned is that preservatives are wide and deep. There are some synthetic chemical preservatives, and some natural preservatives. Bread is preserved with mostly natural substances. Calcium, Vitamin E, Vitamin C, ect.
There is no question that store bought bread lasts way longer than fresh baked.
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gcrank1
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# Posted: 6 May 2026 10:43pm
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Found a hunk of uneaten McD burger stashed under the front seat, g-daughter apparently didn't want to eat it all....like 3 months before! It and the bun looked good enough to nuke and eat. What do they put in that stuff!!!???
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Fanman
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# Posted: 7 May 2026 08:27am
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Quoting: travellerw As to milk, the use of newer better disinfectants and removing all oxygen from the processing is key. The disinfectants are the same ones used in brewing (acid based). Then removing oxygen (like breweries do) had a massive preservative effect. Bought bread has a ton of preservatives. Some more than others. There is a brand in Mexico called Bimbo that is literally indestructible.
For milk, we've found that organic milk seems to last significantly longer. I don't know why, perhaps they take extra care, or ship it faster from local dairies?
Bimbo bread is available in New England, too. My wife likes it, much like Wonder bread.
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gcrank1
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# Posted: 7 May 2026 08:58am - Edited by: gcrank1
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I cant tell if there is a joke in that line or not FM 
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MtnDon
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# Posted: 7 May 2026 06:36pm - Edited by: MtnDon
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Re Bimbo, it is pronounced Beem-bo. It is the largesy bakery in the US owning several popular names....
https://en.wikipedia.org/wiki/Bimbo_Bakeries_USA
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DRP
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# Posted: 7 May 2026 07:15pm - Edited by: DRP
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So, Sara Lee is a bimbo. I don't think I can or should expand on that  .
The cultured wheat in the ingredient list is what my eye was pointed to. I don't know if it is an issue for some or not, or where our troubles with grains began. I believe cultured wheat as a "clean label" preservative has been in use in Europe. I know (my anecdotal) bread stopped spoiling about the time it showed up in everything. From MD's anecdotal, it is probably not a problem. My take, I don't think its gluten for most people, I think it is something different we've been doing to grain or baked goods... and we are doing things much different than in the past.
Farmer's market tomorrow, I think I'll go make some cornbread to send.
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