Moldy bread before its "expiry"?

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#107449 12-Aug-2012 09:32

Maybe I am suffering from Olympics anticlimax/withdrawal but as I'm making breakfast the bread is 2 days from the supermarket and doesn't 'expire' for another 3 days ...

But it has mold ...

And it's not the first time, worse with certain brands ...

Should I be annoyed?

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#671298 12-Aug-2012 09:34

oh need to add -

this bread is UNOPENED (ie not been exposed to MY kitchen mold particles prior)

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#671301 12-Aug-2012 09:38

It happens... Take it back and get a replacement or refund.

sbiddle

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#671306 12-Aug-2012 09:59

What bread is it and where are you storing it? Mould growth varies on the environment, if you have a moist bread such as Vogels it's not uncommon to find mould growth within 1-2 days in high humidity environments. If you live in Auckland in Summer for example you'll struggle to see the bread not have mould growth before the best before date.

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#671318 12-Aug-2012 10:35

I used to keep bread in the breadbox but then around a year and half ago found it would go mouldy after only a day. Now days I just keep the bread in the fridge. Dont know if they changed their recipe in some way. Doesnt matter if it is whie bread or wholemeal

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#671374 12-Aug-2012 12:42

joker97: Maybe I am suffering from Olympics anticlimax/withdrawal but as I'm making breakfast the bread is 2 days from the supermarket and doesn't 'expire' for another 3 days ... But it has mold ... And it's not the first time, worse with certain brands ... Should I be annoyed?

Easy to get caught out in summer now and then. In winter? Your supermarket is doing something very wrong I reckon. Try a different supermarket. But take it back, they'll give you another one.

Gilco2: I used to keep bread in the breadbox but then around a year and half ago found it would go mouldy after only a day. Now days I just keep the bread in the fridge. Dont know if they changed their recipe in some way. Doesnt matter if it is whie bread or wholemeal

Maybe they are softening you up for long life bread that lasts two weeks. ; ).

http://www.stuff.co.nz/business/industries/6111720/Goodman-Fielder-investigates-long-life-bread

alasta

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#671395 12-Aug-2012 14:10

In recent months I have started to notice a few people storing bread in the fridge which is something that I've never seen done before.

Is this actually good sense, or just a pointless fad?

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#671403 12-Aug-2012 14:23

We've always stored bread in the freezer as long as I can remember. My parents did it when I was a kid, and its something thats carried on into our household. We defrost what we need when making sandwiches, and put the frozen bread straight into the toaster when making toast. Is this not a common thing to do?

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#671404 12-Aug-2012 14:27

alasta: In recent months I have started to notice a few people storing bread in the fridge which is something that I've never seen done before.

Is this actually good sense, or just a pointless fad?

It is fine as long as sealed tightly in its bag so can't dry quickly, and it works - common in warmer climates than cold old NZ.
We always freeze bread and have done so for decades (not the same loaf you understand

) as we normally buy enough for a couple of weeks at a time. It is fine for weeks without drying or freezer burn. Again, sealed tightly in bag. For toasting straight into the toaster set on a bit longer than usual cook time, or thaw (microwave if needed quickly, the bread cools quick).

EDIT: Snap dclegg

alasta

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#671410 12-Aug-2012 14:47

Thanks for clarifying, John.

I was aware that it was common practice to freeze bread in order to preserve quantities not immediately needed, but storing it in the fridge is not something that I have ever come across until recently.

John2010

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#671434 12-Aug-2012 15:20

alasta: etc...

It is strange because one often sees supposedly informed advice on the internet saying not to keep bread in the frig (e.g. on http://www.stilltasty.com which has lots of handy information on food keeping times) but I can only imagine that they are thinking of it being in the refrigerator unbagged.

I have kept it in the frig often in tropical climates for normal daily use and it has been just fine (and there doing so keeps all the many creeping critters out too

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#671435 12-Aug-2012 15:21

Demand they put in more chemicals to make or last longer!

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#671460 12-Aug-2012 16:02

These days normal supermarket bread has quite a lot of preservatives in it so it stays soft and doesn't go moldy for several days. So if it is moldy before it's 'use by' date then take it back for a refund.

We've got a breadmaker and use that, and store them in the freezer, only removing the slices we need.

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#671462 12-Aug-2012 16:15

We keep a few loafs of bread in the freezer in the garage, where we keep bulk frozen food, and take a loaf out and put it in the freezer in the kitchen to defrost as needed. We normally have a defrosted loaf in the pantry or on the bench, it gets eaten pretty quickly, or if its starting to get a bit old, it gets made into something that uses the whole loaf quick, or fed to the birds lol.

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#671501 12-Aug-2012 17:41

I grew up in a household that freezes bread rather than in the fridge. Thinking back, the idea of putting bread into the fridge is like leaving a banana in the fridge. We just don't do it.

What I am more concerned is that what has the government done (or lack of action) to our economy for me to even read a post like this on an online forum.

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#671514 12-Aug-2012 17:55

Call me fussy (I did a lot of bread baking when I was younger) but I won't eat bread more than a day old because I consider it stale. The exception is when it's frozen and then toasted. Frozen bread that's defrosted won't taste the same, and bread stored in a fridge will go stale very quickly because the moisture is being lost at a quicker rate.

Bread is a perfect home for mould. It's moist - and when the moisture dries out the bread goes stale. Bread full of grains or fruit has even even higher moistire content as the grains have to be soaked before baking otherwise they'd be rock hard.

Most commercial bread these days has additives to try and keep the moisture content in the bread for longer, because as explained above that moisture loss is what causes the bread to go stale. There have been many simple ways of trying to fight this, including many bread manufacturers in the UK using a bag with a foil content at one stage which reduced moisture loss.

You've really got a compromise situation occuring - people want bread to last longer, but to do this you're fighting against science.

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