RW> RW>> Some of the locally baked bread must be moldy on the shelf, since a
RW> RW>> fresh loaf seems to turn green the day after you bring it home...

RW> TW> IF no chemical addiatiaves are used that it typical.

RW>That doesn't make sense to me. Are we supposed to eat the entire loaf when
RW>we get it home or wait until tomorrow and have it with mold?


For those that wabnt chemical free bread that is the way it is,
In the old days when bread was baked at home it was done every morning.
I can rembember waking up to the smell of Fresh Baking Bread on my
Grandmothers house.

Of the spoilage rate is highly dependent on the temperature and in
cooler climates it lasts longer.

But if the bread spoils that fast I think I would try another market.
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 þ SLMR 2.1a þ 0