Is there a healthy preservative that I can add to my bread?
I'm small time, to be sure. I bake white and wheat loaves weekly for my family, and the occasional fun loaf (Anadama bread, artisan loaves, etc).
But, I'm a little tired of them drying out so quickly. They rarely last a week. The first 3 days worth of bread are great....the last 2 or 3 are more dry. After that, almost useless.
I guess I'm at the next level of baking because I can't bake more often due to time constraints, and i need them to last just a few days longer.
I store the loaves wisely in a Progressive International Bread Keeper and a Best Manufacturers Reusable Bread Storage Bag. I also freeze loaves and thaw them as needed, but I'm looking for a way to stretch the shelf life of each loaf.
Are there any preservatives that I can add that will be healthy and stretch each loaf a few days?