Any bakers out there? For the past couple of years I have been baking whole wheat bread about every four or five days. Recently, due I assume to the warm very humid weather, I have had problems with my bread molding before we can get it eaten. I bought some Potassium Sorbate, a natural non-toxic preservative. I made a 0.1 percent solution ( 1 gram to a liter of water) When I take a loaf out of the oven, while it is still very hot, I spritz the solution over the surface of the loaf. Total volume sprayed on the bread is just a couple of milliliters, less than a tablespoon. The water rapidly evaporates and now my bread doesnt mold before we can get it eaten.
Posted on: Mon, 02 Jun 2014 19:31:38 +0000
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