Do you use one? If so... What kind?

I ask because my Greek Flatbread got moldy again! It does not expire until
the 23rd. My honey whole wheat bread from Costco is perfectly fine.

I have written to the manufacturer about the bread. That would be Alexis.
Because not only was it moldy but crumbly like it was spoiled. The
ingredient list says they put Calcium Propionate and Potassium Sorbate to
control spoilage. But apparently those things are not working!

But I got to thinking. I have two bread boxes. Both are the same model.
Wood. I had to get them when we lived in NY because we had mice. And since
it was a military apartment and we were relying on their exterminator to rid
of us of the mice...well...oh well! Anyway... Both boxes are probably 9 or
10 years old. I am not even using one currently. It is just out in the
garage. But the one I am using? Well, maybe the porous wood has gotten
some mold spores in it? Just a thought.

I just ordered a new one. Chrome with a clear plastic front on it. And it
says it is ventilated in the back. My current boxes are not ventilated and
they are dark inside. From what I have read about mold, it needs darkness
to grow. So I am hoping this new one will do better for me. In the
meantime I am going to go put box boxes in the give away box. My bread will
just have to sit out on its own until the new box arrives. It is a large
size and it got a good rating. The reviewers said it will hold two loaves
and a pack of English muffins.

On 2012-05-18 12:42:24 +0000, Sqwertz said:

> I never understood how breadboxes are supposed to keep bread fresher
> if the bread is in plastic bags. The temp is the same as outside the
> box and airflow is restricted - which may be good or bad. But in
> mostly impermeable plastic bags, what difference does it make?

That's a funny thought. I last recall seeing a bread-box at my
grandma's when I was a kid. Since there were four children in our own
house a bag of bread was gone before there was any time for chemistry
to steal it away.

There are only two of us here and have bread go moldy these days
particularly as I eat rye for my go-to and the wife doesn't. So it
lingers on the counter long enough to self destruct. The wheat and
sourdough she prefers she always freezes.

I'm picturing using a bread-box and the only curiousity is that I'd be
pushing a stack of pre-sliced bread in there, the image of which just
seems wrong.

On May 18, 7:01*am, gtr > wrote:
> On 2012-05-18 12:42:24 +0000, Sqwertz said:
>
> > I never understood how breadboxes are supposed to keep bread fresher
> > if the bread is in plastic bags. *The temp is the same as outside the
> > box and airflow is restricted - which may be good or bad. *But in
> > mostly impermeable plastic bags, what difference does it make?
>
> That's a funny thought. I last recall seeing a bread-box at my
> grandma's when I was a kid. Since there were four children in our own
> house a bag of bread was gone before there was any time for chemistry
> to steal it away.
>
> There are only two of us here and have bread go moldy these days
> particularly as I eat rye for my go-to and the wife doesn't. *So it
> lingers on the counter long enough to self destruct. The wheat and
> sourdough she prefers she always freezes.
>
> I'm picturing using a bread-box and the only curiousity is that I'd be
> pushing a stack of pre-sliced bread in there, the image of which just
> seems wrong.

We had a lovely SS (or chrome plated?) bread box when I was a kid, but
it never seemed to keep bread from molding. To preserve bread
nowadays, we freeze whatever part of the loaf we won't use in a couple
of days.

"Sqwertz" > wrote in message
...
> On Fri, 18 May 2012 00:08:54 -0700, Julie Bove wrote:
>
>> I ask because my Greek Flatbread got moldy again! It does not expire
>> until
>> the 23rd. My honey whole wheat bread from Costco is perfectly fine.
>>
>> I have written to the manufacturer about the bread. That would be
>> Alexis.
>> Because not only was it moldy but crumbly like it was spoiled. The
>> ingredient list says they put Calcium Propionate and Potassium Sorbate to
>> control spoilage. But apparently those things are not working!
>
> Tell your daughter to wash her dirty, Milk Dud soaked hands more often
> - especially before fondling all the bread in the package trying to
> find that one acceptable pita.

She doesn't eat Milk Duds or get into the bread.
>
> I've been guilty of that, too. When I see mold spots the same pattern
> as fingerprints I reminded myself to handle the bread before I start
> slicing up a bunch of meat.
>
> I never understood how breadboxes are supposed to keep bread fresher
> if the bread is in plastic bags. The temp is the same as outside the
> box and airflow is restricted - which may be good or bad. But in
> mostly impermeable plastic bags, what difference does it make?

I don't know. And I never had one until we had the mice incident in NY. It
does keep things neater though.

spamtrap1888 wrote:
> On May 18, 7:01 am, gtr > wrote:
>> On 2012-05-18 12:42:24 +0000, Sqwertz said:
>>
>>> I never understood how breadboxes are supposed to keep bread fresher
>>> if the bread is in plastic bags. The temp is the same as outside the
>>> box and airflow is restricted - which may be good or bad. But in
>>> mostly impermeable plastic bags, what difference does it make?
>>
>> That's a funny thought. I last recall seeing a bread-box at my
>> grandma's when I was a kid. Since there were four children in our own
>> house a bag of bread was gone before there was any time for chemistry
>> to steal it away.
>>
>> There are only two of us here and have bread go moldy these days
>> particularly as I eat rye for my go-to and the wife doesn't. So it
>> lingers on the counter long enough to self destruct. The wheat and
>> sourdough she prefers she always freezes.
>>
>> I'm picturing using a bread-box and the only curiousity is that I'd
>> be pushing a stack of pre-sliced bread in there, the image of which
>> just seems wrong.
>
> We had a lovely SS (or chrome plated?) bread box when I was a kid, but
> it never seemed to keep bread from molding. To preserve bread
> nowadays, we freeze whatever part of the loaf we won't use in a couple
> of days.

I know that freezing will stop the mold. I just don't like the texture of
bread that has been frozen.

On Fri, 18 May 2012 07:42:24 -0500, Sqwertz >
wrote:

>On Fri, 18 May 2012 00:08:54 -0700, Julie Bove wrote:
>
>> I ask because my Greek Flatbread got moldy again! It does not expire until
>> the 23rd. My honey whole wheat bread from Costco is perfectly fine.
>>
>> I have written to the manufacturer about the bread. That would be Alexis.
>> Because not only was it moldy but crumbly like it was spoiled. The
>> ingredient list says they put Calcium Propionate and Potassium Sorbate to
>> control spoilage. But apparently those things are not working!
>
>Tell your daughter to wash her dirty, Milk Dud soaked hands more often
>- especially before fondling all the bread in the package trying to
>find that one acceptable pita.
>
>I've been guilty of that, too. When I see mold spots the same pattern
>as fingerprints I reminded myself to handle the bread before I start
>slicing up a bunch of meat.
>
>I never understood how breadboxes are supposed to keep bread fresher
>if the bread is in plastic bags. The temp is the same as outside the
>box and airflow is restricted - which may be good or bad. But in
>mostly impermeable plastic bags, what difference does it make?

Not everyone eats the kind of bread that's sold in plastic bags.
Breadboxes are from a time long before plastic and even long before
refrigeration. Breadboxes were originally devised much more to keep
bread clean and to protect it from vermine, not so much to maintain
freshness. Bread molding is primarily from poor sanitary habits...
those whose bread is regularly molding have poor personal hygiene
habits, simple as that. Slobs don't even know they are slobs... most
people have very poor food handling practices, most people don't even
know how to bathe properly.

On 5/18/2012 10:01 AM, gtr wrote:
> On 2012-05-18 12:42:24 +0000, Sqwertz said:
>
>> I never understood how breadboxes are supposed to keep bread fresher
>> if the bread is in plastic bags. The temp is the same as outside the
>> box and airflow is restricted - which may be good or bad. But in
>> mostly impermeable plastic bags, what difference does it make?
>
> That's a funny thought. I last recall seeing a bread-box at my grandma's
> when I was a kid. Since there were four children in our own house a bag
> of bread was gone before there was any time for chemistry to steal it away.
>
> There are only two of us here and have bread go moldy these days
> particularly as I eat rye for my go-to and the wife doesn't. So it
> lingers on the counter long enough to self destruct. The wheat and
> sourdough she prefers she always freezes.
>
> I'm picturing using a bread-box and the only curiousity is that I'd be
> pushing a stack of pre-sliced bread in there, the image of which just
> seems wrong.
>
We use a breadbox, mostly because I bake our bread myself.

On 5/18/2012 9:29 AM, Sqwertz wrote:
> On Fri, 18 May 2012 07:21:56 -0700, Julie Bove wrote:
>
>> > wrote in message
>> ...
>>
>>> Tell your daughter to wash her dirty, Milk Dud soaked hands more often
>>> - especially before fondling all the bread in the package trying to
>>> find that one acceptable pita.
>>
>> She doesn't eat Milk Duds or get into the bread.
>
> Oh that's right. She just smashes them into the carpet and kitchen
> floor for you to clean up. Whatever. She still handled them.
>
> Dirty environments make for moldy bread.
>
> -sw


It was Junior Mints... not Milk Duds. The right ingredients are
important when throwing a tantrum.

George L

"S Viemeister" > wrote in message
...

> We use a breadbox, mostly because I bake our bread myself.

I use an white enamel 'bin' for our and I wrap the bread in a tea towel. It
had belonged to my aunt and she had used it for the same purpose.
Lovely warm memories when I look at it. She used to keep it on the bottom
shelf of her pantry
--
--

http://www.shop.helpforheroes.org.uk/

until the house burnt i had a wooden roll top one, but i used it mostly for
decoration, and when i started making bread with no preservatives it then
stored the bread knives and bread cutting guide, so would i get another one,
no not enough counter space here, and since frig/freezer bread doesn't
bother me i just keep it there... but we do need a bigger freezer, Lee
"Julie Bove" > wrote in message
...
> Do you use one? If so... What kind?
>
> I ask because my Greek Flatbread got moldy again! It does not expire
> until the 23rd. My honey whole wheat bread from Costco is perfectly fine.
>
> I have written to the manufacturer about the bread. That would be Alexis.
> Because not only was it moldy but crumbly like it was spoiled. The
> ingredient list says they put Calcium Propionate and Potassium Sorbate to
> control spoilage. But apparently those things are not working!
>
> But I got to thinking. I have two bread boxes. Both are the same model.
> Wood. I had to get them when we lived in NY because we had mice. And
> since it was a military apartment and we were relying on their
> exterminator to rid of us of the mice...well...oh well! Anyway... Both
> boxes are probably 9 or 10 years old. I am not even using one currently.
> It is just out in the garage. But the one I am using? Well, maybe the
> porous wood has gotten some mold spores in it? Just a thought.
>
> I just ordered a new one. Chrome with a clear plastic front on it. And
> it says it is ventilated in the back. My current boxes are not ventilated
> and they are dark inside. From what I have read about mold, it needs
> darkness to grow. So I am hoping this new one will do better for me. In
> the meantime I am going to go put box boxes in the give away box. My
> bread will just have to sit out on its own until the new box arrives. It
> is a large size and it got a good rating. The reviewers said it will hold
> two loaves and a pack of English muffins.
>

On May 18, 2:08*am, "Julie Bove" > wrote:
> Do you use one? *If so... *What kind?
>
> I ask because my Greek Flatbread got moldy again! *It does not expire until
> the 23rd. *My honey whole wheat bread from Costco is perfectly fine.
>
> I have written to the manufacturer about the bread. *That would be Alexis.
> Because not only was it moldy but crumbly like it was spoiled. *The
> ingredient list says they put Calcium Propionate and Potassium Sorbate to
> control spoilage. *But apparently those things are not working!
>

Another issue that isn't rocket science. The bread is getting moldy
because you too much humidity/heat where you store it. I have a
stainless steel breadbox inside an upper cupboard - no problems. If
it's a fresh baked item that I know doesn't have preservatives in it,
I keep it double bagged in the refrigerator.

N.

Relating this discussion to my food-preservationist wife she offers her
opinions on every facet. Living in palm desert she says it doesn't
make any difference what you do with bread it dries out be the time you
finish eating your sandwich. Other physics screw you in the humidity
of Costa Rica.

"The way" of bread is to buy it fresh and eat it, citing the way folks
make a daily run for tortillas in Mexico, French bread in France or
Vietnam and sangak or barbari in Iran (or in Irvine/Yorba Linda!).

Her point is well made: There is fresh bread and then there is everything else.

On Friday, May 18, 2012 1:08:54 AM UTC-6, Julie Bove wrote:
> Do you use one? If so... What kind?
>
> I ask because my Greek Flatbread got moldy again! It does not expire until
> the 23rd. My honey whole wheat bread from Costco is perfectly fine.
>
> I have written to the manufacturer about the bread. That would be Alexis.
> Because not only was it moldy but crumbly like it was spoiled. The
> ingredient list says they put Calcium Propionate and Potassium Sorbate to
> control spoilage. But apparently those things are not working!
>
> But I got to thinking. I have two bread boxes. Both are the same model.
> Wood. I had to get them when we lived in NY because we had mice. And since
> it was a military apartment and we were relying on their exterminator to rid
> of us of the mice...well...oh well! Anyway... Both boxes are probably 9 or
> 10 years old. I am not even using one currently. It is just out in the
> garage. But the one I am using? Well, maybe the porous wood has gotten
> some mold spores in it? Just a thought.
>
> I just ordered a new one. Chrome with a clear plastic front on it. And it
> says it is ventilated in the back. My current boxes are not ventilated and
> they are dark inside. From what I have read about mold, it needs darkness
> to grow. So I am hoping this new one will do better for me. In the
> meantime I am going to go put box boxes in the give away box. My bread will
> just have to sit out on its own until the new box arrives. It is a large
> size and it got a good rating. The reviewers said it will hold two loaves
> and a pack of English muffins.

Bread Boxes are so 19th century. Freezers and refrigerators have replaced
them long ago. No thinking person uses them today unless they have rats as
big as cats. Most air has natural mold spores...keep bread in plastic bags
and handle in with clean hands or sterile paper towels or cloths to avoid
contamination. Most bakery bread comes with its load of mold built right in.
Commercial bakeries use chemicals in their bread to deter mold but it cannot
get it all or the dosage required to do so would affect people's health.

George Leppla wrote:

> It was Junior Mints... not Milk Duds. The right ingredients are
> important when throwing a tantrum.

LOL

gtr wrote:

> "The way" of bread is to buy it fresh and eat it, citing the way folks
> make a daily run for tortillas in Mexico, French bread in France or
> Vietnam and sangak or barbari in Iran (or in Irvine/Yorba Linda!).
>
> Her point is well made: There is fresh bread and then there is everything else.

I often freeze bread. Then it has to be toasted, but that's not a
drawback for me.

In article >, says...

> > I've been guilty of that, too. When I see mold spots the same pattern
> > as fingerprints I reminded myself to handle the bread before I start
> > slicing up a bunch of meat.

Try washing your hands before handling any food.

Janet

On May 18, 9:36*am, Roy > wrote:
> On Friday, May 18, 2012 1:08:54 AM UTC-6, Julie Bove wrote:
>
> Bread Boxes are so 19th century. Freezers and refrigerators have replaced
> them long ago. No thinking person uses them today unless they have rats as
> big as cats. Most air has natural mold spores...keep bread in plastic bags
> and handle in with clean hands or sterile paper towels or cloths to avoid
> contamination. Most bakery bread comes with its load of mold built right in.
> Commercial bakeries use chemicals in their bread to deter mold but it cannot
> get it all or the dosage required to do so would affect people's health.

Good advice if all you eat is Wonderbread. Refrigeration, plastic and
pre sliced are the enemies of good bread. It should be stored in a
box with a small amount of ventilation. The ventilation inhibits mold
and restricting the ventilation reduces the drying process.

If you live in very high or very low humidity then unfortunately there
is not much to be done, except eat it quickly.

http:www.richardfisher.com

On 2012-05-18 17:15:24 +0000, George M. Middius said:

> gtr wrote:
>
>> "The way" of bread is to buy it fresh and eat it, citing the way folks
>> make a daily run for tortillas in Mexico, French bread in France or
>> Vietnam and sangak or barbari in Iran (or in Irvine/Yorba Linda!).
>>
>> Her point is well made: There is fresh bread and then there is everything else.
>
> I often freeze bread. Then it has to be toasted, but that's not a
> drawback for me.

Right! And it's not a drawback for her. It's only a drawback for me.

I don't have one. If I make bread, it goes on a ziplock AFTER a
couple of days on the counter, IF there is any left. I have bought
no-preserv bread and it has lasted OK on counter in its plastic bag,
and then to be safe, if there's any left, I stick it in the fridge.
It takes a looong time for bread ot get moldy here, so I can't imagine
what you are doing or NOT doing for/to it.

I would not give a bread box counter space, as I like a Saharan
kitchen look. You are prob. wasting your money.

l, not -l wrote:

> > I often freeze bread. Then it has to be toasted, but that's not a
> > drawback for me.
>
> I don't eat a lot of bread, therefor, I always freeze it. I have never
> found ti necessary to toast the frozen bread, unless toast is what I want.
> I usually lay out the number of slices I want, in a single layer, on a wire
> rack and in less than 10 minutes, they are at, or near, room temperature.

I've found that most breads dry out a little after freezing. Not
PeppFarm, but baguettes or other rolls need heating.

Sqwertz wrote:
>
> On Fri, 18 May 2012 00:08:54 -0700, Julie Bove wrote:
>
> > I ask because my Greek Flatbread got moldy again! It does not expire until
> > the 23rd. My honey whole wheat bread from Costco is perfectly fine.
> >
> > I have written to the manufacturer about the bread. That would be Alexis.
> > Because not only was it moldy but crumbly like it was spoiled. The
> > ingredient list says they put Calcium Propionate and Potassium Sorbate to
> > control spoilage. But apparently those things are not working!
>
> Tell your daughter to wash her dirty, Milk Dud soaked hands more often
> - especially before fondling all the bread in the package trying to
> find that one acceptable pita.
>
> I've been guilty of that, too. When I see mold spots the same pattern
> as fingerprints I reminded myself to handle the bread before I start
> slicing up a bunch of meat.
>
> I never understood how breadboxes are supposed to keep bread fresher
> if the bread is in plastic bags. The temp is the same as outside the
> box and airflow is restricted - which may be good or bad. But in
> mostly impermeable plastic bags, what difference does it make?
>
> -sw

I've rarely had mold on bread. The spores are in the air in your house. I
open bread, take out what I need and immediately seal it back up. I also
gently squeeze some of the excess air out of the bag. My bread will go
stale before it molds now.

Gary

Brooklyn1 wrote:
>
> Breadboxes are from a time long before plastic and even long before
> refrigeration. Breadboxes were originally devised much more to keep
> bread clean and to protect it from vermine, not so much to maintain
> freshness.

I agree with that. It makes sense.

> Bread molding is primarily from poor sanitary habits...
> those whose bread is regularly molding have poor personal hygiene
> habits, simple as that.

I disagee with that. Mold spores are everywhere floating in the air. You
have no control over that other than...open your bread, take out what you
need, and immediately seal it up.

Gary

Sqwertz wrote:
>
> On Fri, 18 May 2012 07:21:56 -0700, Julie Bove wrote:
>
> > "Sqwertz" > wrote in message
> > ...
> >
> >> Tell your daughter to wash her dirty, Milk Dud soaked hands more often
> >> - especially before fondling all the bread in the package trying to
> >> find that one acceptable pita.
> >
> > She doesn't eat Milk Duds or get into the bread.
>
> Oh that's right. She just smashes them into the carpet and kitchen
> floor for you to clean up. Whatever. She still handled them.
>
> Dirty environments make for moldy bread.
>
> -sw

Strongly disagree. It's not a hygiene thing. Opening your windows will
invite the mold spores in. Once they get on your open loaf of bread, it's a
race between them showing up and you eating it all first.

Gary

Andy wrote:
>
> All breads get frozen and then migrate to the fridge as needed.
>
> I figured it's only purpose was to not feed the mice and bats.
>
> Andy

The bats? :-O

On Fri, 18 May 2012 16:12:49 -0400, Gary > wrote:

>Sqwertz wrote:
>>
>> On Fri, 18 May 2012 07:21:56 -0700, Julie Bove wrote:
>>
>> > "Sqwertz" > wrote in message
>> > ...
>> >
>> >> Tell your daughter to wash her dirty, Milk Dud soaked hands more often
>> >> - especially before fondling all the bread in the package trying to
>> >> find that one acceptable pita.
>> >
>> > She doesn't eat Milk Duds or get into the bread.
>>
>> Oh that's right. She just smashes them into the carpet and kitchen
>> floor for you to clean up. Whatever. She still handled them.
>>
>> Dirty environments make for moldy bread.
>>
>> -sw
>
>Strongly disagree. It's not a hygiene thing. Opening your windows will
>invite the mold spores in. Once they get on your open loaf of bread, it's a
>race between them showing up and you eating it all first.
>
>Gary

Welcome to the world of education. Have you never worked with food
service when the Health Dept. came in with their yearly show and tell
and lecture.? You know, when they have you touch your finger to a
petri dish, blow on another dish, and lay a cigarette butt on another?
-- and then show you the results after 24 hours? You get these
totally gross, hairy, fuzzy, black, green or gray spots growing out
from the point of contamination. That's not mold spores floating in
from an open door. It is poor hygiene. Do you understand cross
contamination? It doesn't only have to do with beef and chicken, you
know.
Janet US

"Janet Bostwick" > wrote in message
...
>
> Welcome to the world of education. Have you never worked with food
> service when the Health Dept. came in with their yearly show and tell
> and lecture.? You know, when they have you touch your finger to a
> petri dish, blow on another dish, and lay a cigarette butt on another?
> -- and then show you the results after 24 hours? You get these
> totally gross, hairy, fuzzy, black, green or gray spots growing out
> from the point of contamination. That's not mold spores floating in
> from an open door. It is poor hygiene. Do you understand cross
> contamination? It doesn't only have to do with beef and chicken, you
> know.

Excellent post!

--
--

http://www.shop.helpforheroes.org.uk/

On May 18, 11:32*am, gtr > wrote:
> Relating this discussion to my food-preservationist wife she offers her
> opinions on every facet. *Living in palm desert she says it doesn't
> make any difference what you do with bread it dries out be the time you
> finish eating your sandwich. *Other physics screw you in the humidity
> of Costa Rica.
>
> "The way" of bread is to buy it fresh and eat it, citing the way folks
> make a daily run for tortillas in Mexico, French bread in France or
> Vietnam and sangak or barbari in Iran (or in Irvine/Yorba Linda!).
>
> Her point is well made: There is fresh bread and then there is everything else.

But her point is not well made here in the US, where the corner
market, bodega, or mom-n-pop store has long been missing from most
residential areas. It is not practical for many of us to go the store
multiple times a week when we have to drive there.

N.

Gary wrote:

> I've rarely had mold on bread. The spores are in the air in your house.

Bread snob.

Gary wrote:

> > Bread molding is primarily from poor sanitary habits...
> > those whose bread is regularly molding have poor personal hygiene
> > habits, simple as that.
>
> I disagee with that.

Hygiene snob.

"George M. Middius" wrote:
>
> Gary wrote:
>
> > I've rarely had mold on bread. The spores are in the air in your house.
>
> Bread snob.

LOL! Damn right!

"Brooklyn1" <Gravesend1> wrote in message
...
> On Fri, 18 May 2012 07:42:24 -0500, Sqwertz >
> wrote:
>
>>On Fri, 18 May 2012 00:08:54 -0700, Julie Bove wrote:
>>
>>> I ask because my Greek Flatbread got moldy again! It does not expire
>>> until
>>> the 23rd. My honey whole wheat bread from Costco is perfectly fine.
>>>
>>> I have written to the manufacturer about the bread. That would be
>>> Alexis.
>>> Because not only was it moldy but crumbly like it was spoiled. The
>>> ingredient list says they put Calcium Propionate and Potassium Sorbate
>>> to
>>> control spoilage. But apparently those things are not working!
>>
>>Tell your daughter to wash her dirty, Milk Dud soaked hands more often
>>- especially before fondling all the bread in the package trying to
>>find that one acceptable pita.
>>
>>I've been guilty of that, too. When I see mold spots the same pattern
>>as fingerprints I reminded myself to handle the bread before I start
>>slicing up a bunch of meat.
>>
>>I never understood how breadboxes are supposed to keep bread fresher
>>if the bread is in plastic bags. The temp is the same as outside the
>>box and airflow is restricted - which may be good or bad. But in
>>mostly impermeable plastic bags, what difference does it make?
>
> Not everyone eats the kind of bread that's sold in plastic bags.
> Breadboxes are from a time long before plastic and even long before
> refrigeration. Breadboxes were originally devised much more to keep
> bread clean and to protect it from vermine, not so much to maintain
> freshness. Bread molding is primarily from poor sanitary habits...
> those whose bread is regularly molding have poor personal hygiene
> habits, simple as that. Slobs don't even know they are slobs... most
> people have very poor food handling practices, most people don't even
> know how to bathe properly.

Nonsense! I never opened the package and the bread was still moldy. OTOH,
the honey wheat which I have opened and handled numerous times has no mold.
Ditto for the English Muffins that we had last week. Daughter handled them.
No mold. And yet the Greek bread went moldy.

I am thinking they either bagged it when it was warm or they failed to put
the ingredients in it to keep it from going moldy.

"George M. Middius" wrote:
>
> Gary wrote:
>
> > > Bread molding is primarily from poor sanitary habits...
> > > those whose bread is regularly molding have poor personal hygiene
> > > habits, simple as that.
> >
> > I disagee with that.
>
> Hygiene snob.

Again....LOL! Are you in snob mode today?

Dammit, my bread is always fine! You disbelievers can fight it out amongst
your darn moldy selves!


gary

"Sqwertz" > wrote in message
...
> On Fri, 18 May 2012 07:21:56 -0700, Julie Bove wrote:
>
>> "Sqwertz" > wrote in message
>> ...
>>
>>> Tell your daughter to wash her dirty, Milk Dud soaked hands more often
>>> - especially before fondling all the bread in the package trying to
>>> find that one acceptable pita.
>>
>> She doesn't eat Milk Duds or get into the bread.
>
> Oh that's right. She just smashes them into the carpet and kitchen
> floor for you to clean up. Whatever. She still handled them.
>
It was Junior Mints.

> Dirty environments make for moldy bread.

Well the kitchen isn't dirty! I used the steam mop.

"George M. Middius" > wrote in message
...
> gtr wrote:
>
>> "The way" of bread is to buy it fresh and eat it, citing the way folks
>> make a daily run for tortillas in Mexico, French bread in France or
>> Vietnam and sangak or barbari in Iran (or in Irvine/Yorba Linda!).
>>
>> Her point is well made: There is fresh bread and then there is everything
>> else.
>
> I often freeze bread. Then it has to be toasted, but that's not a
> drawback for me.

But you can't make a wrap with toasted flatbread.

Nancy2 wrote:
> On May 18, 11:32 am, gtr > wrote:
>> Relating this discussion to my food-preservationist wife she offers
>> her opinions on every facet. Living in palm desert she says it
>> doesn't
>> make any difference what you do with bread it dries out be the time
>> you
>> finish eating your sandwich. Other physics screw you in the humidity
>> of Costa Rica.
>>
>> "The way" of bread is to buy it fresh and eat it, citing the way
>> folks
>> make a daily run for tortillas in Mexico, French bread in France or
>> Vietnam and sangak or barbari in Iran (or in Irvine/Yorba Linda!).
>>
>> Her point is well made: There is fresh bread and then there is
>> everything else.
>
> But her point is not well made here in the US, where the corner
> market, bodega, or mom-n-pop store has long been missing from most
> residential areas. It is not practical for many of us to go the store
> multiple times a week when we have to drive there.

I actually can go there every day. But... Bread is packaged in such a way
that I could never eat it all if I had to buy a bag or loaf every day!

Janet Bostwick wrote:
> On Fri, 18 May 2012 16:12:49 -0400, Gary > wrote:
>
>> Sqwertz wrote:
>>>
>>> On Fri, 18 May 2012 07:21:56 -0700, Julie Bove wrote:
>>>
>>>> "Sqwertz" > wrote in message
>>>> ...
>>>>
>>>>> Tell your daughter to wash her dirty, Milk Dud soaked hands more
>>>>> often - especially before fondling all the bread in the package
>>>>> trying to find that one acceptable pita.
>>>>
>>>> She doesn't eat Milk Duds or get into the bread.
>>>
>>> Oh that's right. She just smashes them into the carpet and kitchen
>>> floor for you to clean up. Whatever. She still handled them.
>>>
>>> Dirty environments make for moldy bread.
>>>
>>> -sw
>>
>> Strongly disagree. It's not a hygiene thing. Opening your windows
>> will invite the mold spores in. Once they get on your open loaf of
>> bread, it's a race between them showing up and you eating it all
>> first.
>>
>> Gary
>
> Welcome to the world of education. Have you never worked with food
> service when the Health Dept. came in with their yearly show and tell
> and lecture.? You know, when they have you touch your finger to a
> petri dish, blow on another dish, and lay a cigarette butt on another?
> -- and then show you the results after 24 hours? You get these
> totally gross, hairy, fuzzy, black, green or gray spots growing out
> from the point of contamination. That's not mold spores floating in
> from an open door. It is poor hygiene. Do you understand cross
> contamination? It doesn't only have to do with beef and chicken, you
> know.
> Janet US

If that's the case then it wasn't *MY* poor hygeine seeing as how I had to
throw out THREE packages of bread that were never opened.

Nancy2 wrote:
> On May 18, 2:08 am, "Julie Bove" > wrote:
>> Do you use one? If so... What kind?
>>
>> I ask because my Greek Flatbread got moldy again! It does not expire
>> until the 23rd. My honey whole wheat bread from Costco is perfectly
>> fine.
>>
>> I have written to the manufacturer about the bread. That would be
>> Alexis. Because not only was it moldy but crumbly like it was
>> spoiled. The ingredient list says they put Calcium Propionate and
>> Potassium Sorbate to control spoilage. But apparently those things
>> are not working!
>>
>
> Another issue that isn't rocket science. The bread is getting moldy
> because you too much humidity/heat where you store it. I have a
> stainless steel breadbox inside an upper cupboard - no problems. If
> it's a fresh baked item that I know doesn't have preservatives in it,
> I keep it double bagged in the refrigerator.

But my kitchen is neither warm nor humid. We had one day this week where it
reached 76. Last week it was cool. We've had no rain.

Helpful person wrote:
> On May 18, 9:36 am, Roy > wrote:
>> On Friday, May 18, 2012 1:08:54 AM UTC-6, Julie Bove wrote:
>>
>> Bread Boxes are so 19th century. Freezers and refrigerators have
>> replaced them long ago. No thinking person uses them today unless
>> they have rats as big as cats. Most air has natural mold
>> spores...keep bread in plastic bags and handle in with clean hands
>> or sterile paper towels or cloths to avoid contamination. Most
>> bakery bread comes with its load of mold built right in. Commercial
>> bakeries use chemicals in their bread to deter mold but it cannot
>> get it all or the dosage required to do so would affect people's
>> health.
>
> Good advice if all you eat is Wonderbread. Refrigeration, plastic and
> pre sliced are the enemies of good bread. It should be stored in a
> box with a small amount of ventilation. The ventilation inhibits mold
> and restricting the ventilation reduces the drying process.
>
> If you live in very high or very low humidity then unfortunately there
> is not much to be done, except eat it quickly.
>
> http:www.richardfisher.com

Thanks! Looks like I got the right box then.

Gary wrote:
> Sqwertz wrote:
>>
>> On Fri, 18 May 2012 00:08:54 -0700, Julie Bove wrote:
>>
>>> I ask because my Greek Flatbread got moldy again! It does not
>>> expire until the 23rd. My honey whole wheat bread from Costco is
>>> perfectly fine.
>>>
>>> I have written to the manufacturer about the bread. That would be
>>> Alexis. Because not only was it moldy but crumbly like it was
>>> spoiled. The ingredient list says they put Calcium Propionate and
>>> Potassium Sorbate to control spoilage. But apparently those things
>>> are not working!
>>
>> Tell your daughter to wash her dirty, Milk Dud soaked hands more
>> often - especially before fondling all the bread in the package
>> trying to find that one acceptable pita.
>>
>> I've been guilty of that, too. When I see mold spots the same
>> pattern as fingerprints I reminded myself to handle the bread before
>> I start slicing up a bunch of meat.
>>
>> I never understood how breadboxes are supposed to keep bread fresher
>> if the bread is in plastic bags. The temp is the same as outside the
>> box and airflow is restricted - which may be good or bad. But in
>> mostly impermeable plastic bags, what difference does it make?
>>
>> -sw
>
> I've rarely had mold on bread. The spores are in the air in your
> house. I open bread, take out what I need and immediately seal it
> back up. I also gently squeeze some of the excess air out of the
> bag. My bread will go stale before it molds now.

Seeing as how the mold was in an unopened package that I never touched the
inside of and seeing as how the bread of another brand that *was* opened had
no mold, it has to be coming from the manufacturer. No?

Julie Bove wrote:
>
> Seeing as how the mold was in an unopened package that I never touched the
> inside of and seeing as how the bread of another brand that *was* opened had
> no mold, it has to be coming from the manufacturer. No?

It's in the air everywhere...even from the manufacturers. Don't let these
nonbelievers convince you about poor hygiene. Hygiene counts, for sure, but
that's not the only reason.

Bottom line, just buy enough bread that you will consume in 3-4 days. If
longer, put it in the fridge or freezer.

Gary