The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

preservative

metropical's picture
metropical

preservative

usualy I use spray malted barley powder as my sugar.

has anyone any thought on other ingredients to keep the bread from going "blue" a little longer?

balmagowry's picture
balmagowry

my first thought would be to try some of the natural preservatives used in home-made lotions. Something like grapefruit seed extract, for instance, which is supposed to retard mold growth. There are a number of others - I'm not sure they're food-grade, but it should be easy enough to find out.

gerhard's picture
gerhard

Bake smaller batches or eat more bread.

Gerhard

Ford's picture
Ford

Sourdough is self-preserving, that is you should not want to keep it any longer.  Sourdough is NOT necessarily sour to taste!

Ford