Dough PH to keep mold away?
is there a PH for the final dough (before baking) that can guarantee that the baked bread will be protected from mold in the long term?
I know that the maintenance of the bread is equally important, but surely the acidity level has its share of importance.
I remember that Hamelman wrote of having sent small packages of his rye bread the the various stages of his travel by bike and that none of his packages was attacked by mold.
My rye breads keeps for 15 days, but I'm aiming for a longer period.