18 May 12 07:08, TOM WALKER wrote to ROY WITT:


 RW>> RW>> Some of the locally baked bread must be moldy on the shelf,
 RW>> since a
 RW>> RW>> fresh loaf seems to turn green the day after you bring it
 RW>> 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
 RW>> loaf when we get it home or wait until tomorrow and have it with
 RW>> mold?

 TW> For those that wabnt chemical free bread that is the way it is,

That means you have to traipse on down to the store every morning for your
daily bread. That kind-of defeats the loaf in a plastic bag trick.

 TW> In the old days when bread was baked at home it was done every
 TW> morning. I can rembember waking up to the smell of Fresh Baking Bread
 TW> on my Grandmothers house.

Best I can remember about bread in those days is, bread came in white only
and it was made by Wonder...Builds strong bodies.

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

Better if refrigerated.

 TW> But if the bread spoils that fast I think I would try another market.

The local bread isle is full of muliple baker's bread. The local bread
spoils the fastest and Sarah Lee seems to last too long...Since we consume
more English Muffins than slices of bread, we tend to keep both around.

The muffins don't last very long due to consumption, but the bread lingers
a bit longer because it is seldom used.


                R\%/itt


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