October 2, 2014 - 6:01am
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?
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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?
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.
Bake smaller batches or eat more bread.
Gerhard
Sourdough is self-preserving, that is you should not want to keep it any longer. Sourdough is NOT necessarily sour to taste!
Ford