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Old 01-08-2018, 11:56 PM   #1
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Preservatives for homemade bread

I make way too much bread for the two of us to eat, and I have a very small freezer that’s already pretty stuffed. So I’d like my loaves to have a little bit more shelf life. Stale bread isn’t a problem, I can always use it as croutons or a bread pudding; I want to keep it from going moldy just a leetle bit longer.

The only real ingredients that seem to be available to home bakers that I’ve found are ascorbic acid and calcium prprionate. Do any of you use either of these, and if so, how? And do either of them change the taste of the bread, or affect the crust or the crumb? Do you favor one over the other? Should I just get an auxiliary freezer? Or should I just wait to bake a new loaf until the old goes moldy (or is eaten...)? A couple of websites suggest using a preferment.

Thanks for your input, friends.

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Old 01-09-2018, 01:24 AM   #2
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Scald some of the flour in the bread can add on shelf life, also not storing in plastic bag or the fridge can also help. Get your self a bread pot.

And I would bake less bread, I know it fun, but it makes more sense then adding preservatives in bread.
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Old 01-09-2018, 06:57 PM   #3
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Never been a problem in our house, even though I make a LOT of bread and all of our bread products. Ours gets eaten waaaaaaay before it goes bad.
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Old 01-09-2018, 07:04 PM   #4
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I would just wait and bake on a more "as-needed" basis. The best thing about fresh bread is the "fresh" thing. Just my 2-cents.

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Old 01-09-2018, 10:24 PM   #5
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King Arthur Flour will sell you ascorbic acid and lecithin, both of which are preservatives for bread.
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Old 01-10-2018, 01:29 AM   #6
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A loaf here doesnt mould until about a week, but then it most often gone.
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Old 01-10-2018, 07:44 PM   #7
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I would make two smaller loaves and give one away to a friend or co-worker!

If that doesn't work try making a refrigerator dough that would last several days in the refrigerator and bake it off fresh as needed or a dough that can be frozen in portions suitable for the two of you so you can thaw it and bake it as needed.

Good luck!
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Old 01-11-2018, 03:16 AM   #8
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Quote:
Originally Posted by caseydog View Post
I would just wait and bake on a more "as-needed" basis. The best thing about fresh bread is the "fresh" thing. Just my 2-cents.

CD
I'll throw in my 2 cents and agree. Joel, it seems like you are in the kitchen puttering away for hours every day, so just plan on making a fresh loaf as needed. Bread can be that day's "thing" when you're out of bread.
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Old 01-11-2018, 01:23 PM   #9
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home made bred should not have any preservatives. That's why it is home made, otherwise go buy one from the store.
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Old 01-11-2018, 02:12 PM   #10
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You can also store the kneaded dough in the refrigerator and just bake a loaf at a time. The dough will keep for almost a week like that. You can also freeze the dough. That will stop it from rising until you thaw it. It will come right back to life when it thaws.
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