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Moldy bread (self.Portland)

throwaway8oo8 が 投稿

I know this is a stupid post but since we're all in Portland in the same climate, please help me. I buy dave's killer bread. As a single person, I try to make my loaf last at least until the expiration (or 'sell by') date on the plastic tag thingy, but lately it keeps molding up. Today I went to make a sandwich and yet again, white mold. Loaf tag says its good through June 14th but there's white mold spots all over one side of the loaf. My place isn't humid (at least not that I can tell), I have a/c so my kitchen isn't remotely warm, I keep my bread on my counter in the same bag it comes in at the store, the plastic bread bag. What am I doing wrong? I've never had this happen before but it's like I can't keep a loaf around for more than 2 days without mold popping up. There's no mold issues in my apartment otherwise (Pearl condo, new construction) Can you share some tips? What am I doing wrong? And please don't tell me to put the loaf in the fridge or freezer. So tired and depressed of throwing out nearly entire loaves of bread!

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[–]long-eared_jerboa 11ポイント12ポイント  (1子コメント)

Maybe eat more bread. If you eat all the bread before it molds, then... no mold, right?

[–]detroitdoesntsuckbadPearl 38ポイント39ポイント  (6子コメント)

Put the loaf in the fridge or freezer.

[–]lost_dog_ 20ポイント21ポイント  (7子コメント)

Has anyone suggested putting the loaf in the fridge or freezer?

[–]MercuryPDXVancouver 12ポイント13ポイント  (7子コメント)

And please don't tell me to put the loaf in the fridge or freezer.

Ok then.

[–]girlwithoutaplanetHumboldt 13ポイント14ポイント  (2子コメント)

I always keep my bread in the fridge, and I pretty much always have Dave's. I toast it, or at least warm it in the oven so it's not cold. I've never had a bag go bad on me.

Also, consider the cleanliness of your hands when you reach in to grab a slice, you leave stuff behind that grows.

[–]zilfondel 5ポイント6ポイント  (0子コメント)

Yeah, but this is Oregon - there are probably millions of mold spores in every cubic foot of air in the Willamette Valley. Doesn't matter if you touch anything or not - all the air is contaminated.

[–]LakeandmuffinS Tabor 12ポイント13ポイント  (1子コメント)

Freezer or a fridge you might want to try that.

[–]Discord_DancingBuckman 10ポイント11ポイント  (3子コメント)

Bread molds quickly here this time of year. There is pretty much nothing you can do about it other than keep it in your fridge.

[–]William_Shatner_MoufN 5ポイント6ポイント  (0子コメント)

I'm really confused about the refrigeration aversion. It's really one of the greatest inventions of the last thousand years, and it's not some kind of voodoo. Colder temperatures can inhibit mold and bacterial growth, but sometimes the fridge is not the right place for certain things. If it works, then it is the right solution. And yes, the old wives or the farmer's almanac will say to store everything from the store in the condition that they stock it, but they have practical reasons that we consumers don't.

[–]fucking_snuggle 9ポイント10ポイント  (0子コメント)

I'm picturing 40 nerds all responding to this during the meetup at Laurelhurst Yamhill Pub.

[–]canyoudiggitman 4ポイント5ポイント  (0子コメント)

I buy Dave's. A lot. It keeps well in the fridge. So does my Potato bread and my Black Rye bread from Winco. The Black Rye is more killer than Dave's imho.

[–]Johnny_Driver 8ポイント9ポイント  (0子コメント)

I had this problem for years with the more whole grain bread types. I searched and searched for answers but nothing worked. I was spending way too much for a few pieces of bread before the rest went moldy. I almost swore off bread all together. I was so elated when I finally figured out a little known secret to freshness. Put it in the fridge or freezer or eat moldy bread.

[–]hamellr 9ポイント10ポイント  (1子コメント)

Get a bread box. We buy Dave's all the time from the Wholesale bread store. It is already a couple of days old there, and even with eating less then a sandwich a day I can finish a loaf before it goes bad.

Before getting the bread box, I had the exact same problem.

[–]cosmotkNW Industrial 1ポイント2ポイント  (0子コメント)

This is the answer.

[–]zilfondel 3ポイント4ポイント  (0子コメント)

I've had to keep all my bread in the fridge after moving to Portland from... Salem.

I think the humidity is high enough here to make ALL of the bread I buy mold after 3-4 days. Doesn't matter which brands.

Either that, or get a really dry, cool and dark pantry.

[–]Tvmbl3r 2ポイント3ポイント  (2子コメント)

This begs a bigger, darker question. Why the hell don't 'they' market half or third loaves to those of us who don't go through a loaf a week?

With half loaves, you'd get 2 ends to sell. With 1/3 loaves, you'd get 2 ends and a middle to sell.

[–]dourdave 1ポイント2ポイント  (1子コメント)

You can buy 1/2 a loaf of bread at Whole Paycheck.

[–]Tvmbl3r -1ポイント0ポイント  (0子コメント)

Never heard of that store. Where is it please?

Having said that about half loafs, TJ's does sell half a loaf of NY Rye. I love that for homemade Reubens and IKEA sammies.

The IKEA sammy:

A slice of rye bread, bay shrimp, sliced hard cooked egg, slice of tomato, mayo.

Take slice of bread, start with mayo, sliced tomato, sliced hard cooked egg, and top with bay shrimp.

Good stuff Maynard.

[–]Morganross 2ポイント3ポイント  (0子コメント)

And please don't tell me to put the loaf in the fridge or freezer

Maybe you are not smart enough for bread eating

[–][削除されました]  (5子コメント)

[deleted]

    [–]graniterockheadRichmond 3ポイント4ポイント  (4子コメント)

    Additional tip: buy loaves from the back (not the fronted stuff). Often you'll find the newest delivered stuff and it will last a day or two longer. For example: blue tags in front are labelled 6/14 but the yellow tags in the back are labelled 6/16.

    [–]Velcrocore 2ポイント3ポイント  (0子コメント)

    My wife has to use gluten free bread, which she doesn't actually use too often. We kept it on too of the fridge next to my bread, and it would mold a bit faster. Its now in the fridge, and holds for much, much longer. When it goes on sale, we grab a couple and throw them in the freezer too.

    [–]soylent_commentsHosford-Abernethy 3ポイント4ポイント  (3子コメント)

    Stop eating bread.

    [–]portalnad 2ポイント3ポイント  (12子コメント)

    When you bring it home, before opening the bag, microwave it for ten to twenty seconds.

    [–]MaxYellowLine 6ポイント7ポイント  (0子コメント)

    this is the answer they deserve, lol

    [–]ADonkAgain 2ポイント3ポイント  (9子コメント)

    What are you doing wrong? Buying organic products. Why would the techniques of the past be better than the techniques of today? Buy high quality non-organic bread.

    The organic companies are laughing all the way to the bank. You pay substantially more for a product that's worse for the environment and has none of the suggested health benefits under the incorrect assumption that you're helping the environment/or your health.

    [–]zilfondel 0ポイント1ポイント  (1子コメント)

    I don't buy organic bread and it molds just as fast as everyone else's.

    [–]ADonkAgain 2ポイント3ポイント  (0子コメント)

    Nope, organic molds faster. Conventional bakers don't think that preservatives cause autism, or whatever.

    http://shelflifeadvice.com/bakery-goods-and-sweets/bakery-goods/bread

    [–]pkulakCully 0ポイント1ポイント  (3子コメント)

    I doubt the residual pesticides are what keep foods fresh longer.

    [–]ADonkAgain 4ポイント5ポイント  (2子コメント)

    You do know that organic foods have residual pesticides on them too, right? Or do you think organic farming means no pesticides?

    [–]pkulakCully 0ポイント1ポイント  (1子コメント)

    Yup. That's what I figured it was.

    [–]ScienceisMagic 1ポイント2ポイント  (0子コメント)

    Okay, I won't tell you to put it in the refrigerator. Get a bread box.

    [–]emd000Brentwood-Darlington 0ポイント1ポイント  (0子コメント)

    I buy the smaller version and eat more sandwiches. Sometimes I will make the guy a double decker with those, unfortunately you can only get a couple varieties in that size. We haven't had to lay as many to waste since I switched.

    [–]CatNamedJavaOld Town Chinatown 0ポイント1ポイント  (0子コメント)

    I've havent found a solution other than the fridge. My only suggestion would be trying putting it in a air tight container.

    [–]theemptymirrorSW 0ポイント1ポイント  (0子コメント)

    We had the same problem (with Good Seed and several other brands). The only thing that has worked (other than keeping it in the fridge) is to make sure when we wash our hands to dry them very well before touching the inside of the package. Any little bit of water in there causes mold. Since then, it has lasted longer during this time of year. Also, we started buying the thin-sliced Good Seed and it seems to last longer -- no idea why.

    [–]ranoutofbaconHollywood 0ポイント1ポイント  (0子コメント)

    I've tossed a few half loaves of bread recently due to mold. I think it's just that time of year with the right temp and humidity. Either eat it faster or convince Dave to sell a smaller loaf.

    [–][deleted] -1ポイント0ポイント  (0子コメント)

    I liked it when Dave ran over a cop car with his escalade as much as the next guy, but jeez, it doesn't mean $6 is a good bread price. Try Grand Central. Better bread and less violence.

    [–][削除されました]  (1子コメント)

    [deleted]

      [–]throwaway8oo8[S] -5ポイント-4ポイント  (0子コメント)

      ? no

      And my toilet is very far away from my kitchen. And if this is some kind of joke I'm too dense to get it :/

      [–]nkosika2 -1ポイント0ポイント  (0子コメント)

      While we all share the same weather and climate, none of our homes have the same environment as yours. My AC acts as a dehumidifier. I have new, great and double pane windows. I run all my vent fans for 30 minutes after boiling water or taking a shower. I don't open my windows to cool down the house, I use AC, so no humidity from outside gets in.

      [–]0123a -3ポイント-2ポイント  (2子コメント)

      you must be young if you can still eat wheat... its all GMO.. so fuck wheat....

      The original bread was millet but people changed to wheat because it was more abundant to farm...but its glutenous proteins arent good for our bodies..

      Btw they dont fatten farm live stock with pies and ding dongs, they do it with whole grains...

      [–]detroitdoesntsuckbadPearl 1ポイント2ポイント  (1子コメント)

      Rarrrrr FIRE GMO BAD!

      [–]0123a -2ポイント-1ポイント  (0子コメント)

      your right fire is bad, its kills all the enzymes you need for proper absorbtion of nutrients.