BHM's Homesteading & Self-Reliance Forum

Posting requires Registration and the use of Cookies-enabled browser

  #1  
Old 03-18-2013, 06:47 PM
cmdan cmdan is offline
Senior Member
 
Join Date: Jul 2008
Location: Houston, Alaska
Posts: 266
Default Making bread

I have been using a bread machine for a little over a year and one of the problems I have had is the bread will mold within a week. I have been using olive oil instead of butter in the mix. Since I like dipping the bread in olive oil with just a little Balsamic vinegar, I thought why not put some in the bread mix. A couple weeks ago, I decided to add some Balsamic to the bread mix. I add about a tsp to a Tbsp per loaf in the bread machine. I have not had any problem with mold since I started doing this.

Anyone else know about this?
Reply With Quote
  #2  
Old 03-18-2013, 07:25 PM
HuntingHawk HuntingHawk is offline
Grand Master Pontificator
 
Join Date: Oct 2011
Location: Florida
Posts: 1,409
Default

I keep my homemade bread in the fridge & it lasts quite awhile.
Reply With Quote
  #3  
Old 03-18-2013, 07:48 PM
cmdan cmdan is offline
Senior Member
 
Join Date: Jul 2008
Location: Houston, Alaska
Posts: 266
Default

I was telling my brother about it and he said vinegar kills mold. Looks like it will work after being cooked too. I made my last loaf last weekend and have been leaving it in a ziplock bag and it still hasn't got any mold on it. I don't taste the vinegar either.
Reply With Quote
  #4  
Old 05-04-2013, 09:30 AM
CLee CLee is offline
Member
 
Join Date: Mar 2013
Location: MD
Gender: Female
Posts: 163
Default

I read an article talking about moisture content in bread and how it molds. They talked about using white rye to help with that and using up to 1/2 white rye flour in place of your regular bread flour in a recipe. I've found the I can go with about 1/3 white rye and you don't taste any difference but it does last longer. This was in Cook's magazine sometime in the last year.
Reply With Quote
  #5  
Old 05-06-2013, 03:12 AM
KarenBC's Avatar
KarenBC Female KarenBC is offline
Grand Master Pontificator
 
Join Date: Jul 2001
Location: Prince George, B.C., Canada
Posts: 1,393
Default

Yep, regular white vinegar works like a charm. Seems to condition the dough, turns out a bit nicer with the vinegar than without, and doesn't mold nearly as fast. 1 tbsp per loaf seems about right.
Reply With Quote
  #6  
Old 05-06-2013, 02:14 PM
looknup Female looknup is offline
Member
 
Join Date: Dec 2012
Location: Kansas
Posts: 53
Default

Homemade bread lack preservatives--so it molds quicker.

Great tip about the vinegar.
Reply With Quote
  #7  
Old 05-07-2013, 07:40 PM
mrsdshomestead's Avatar
mrsdshomestead mrsdshomestead is offline
Member
 
Join Date: Oct 2012
Posts: 13
Default

Vinegar! I have never heard this. Cannot wait to try it with my next batch.
Reply With Quote
  #8  
Old 01-22-2016, 12:37 AM
cmdan cmdan is offline
Senior Member
 
Join Date: Jul 2008
Location: Houston, Alaska
Posts: 266
Default

Quote:
Originally Posted by mrsdshomestead View Post
Vinegar! I have never heard this. Cannot wait to try it with my next batch.
how did the vinegar work for you?
Reply With Quote
  #9  
Old 01-22-2016, 02:36 PM
zanedclark zanedclark is offline
Member
 
Join Date: Nov 2015
Posts: 14
Default

Great tip!

I kneed and do the first rise in my bread in the machine and second rise in a bread pan and bake in the oven. Then cut it in half and freeze one half. That way I am able to consume it fast enough that I'm not dealing with mold, usually.

z
Reply With Quote
  #10  
Old 01-22-2016, 09:58 PM
MtnManJim Male MtnManJim is offline
Member
 
Join Date: Jun 2015
Posts: 149
Default

Interesting!

I've noticed that lately, both my sourdough-buttermilk biscuits and my sourdough breads have been taking a little longer to go moldy. When I read this about adding vinegar, it made me wonder if the fact that my biscuits and breads have been lasting longer lately is due to the half teaspoon of citric acid I've been adding to each batch. I started the practice of adding citric acid to my sourdough recipes about 2 months ago. I do it just to make my sourdough biscuits and bread taste more "sourdoughy."

Maybe citric acid has a preservative function similar to vinegar? What do you folks think? I know it sure does make my sourdough-buttermilk biscuits taste good - they are the best! My sourdough bread recipe still needs some tweaking.
Reply With Quote
  #11  
Old 01-23-2016, 01:57 PM
newbiehal Male newbiehal is offline
Member
 
Join Date: Dec 2015
Posts: 27
Default Chala Bread

Chala Bread is basically an Egg bread, but when you add raisins to it, it makes great toast, especially french toast. I've been buying it at a Publix Grocery Store, but would like to try making it on my own. Anyone have a good recipe???
Reply With Quote
  #12  
Old 01-28-2016, 07:36 PM
RochBear Male RochBear is offline
Member
 
Join Date: Apr 2015
Posts: 56
Default Moldy Bread?

Usually when I make a loaf of fresh (bread machine) bread, it doesn't last long enough to go moldy.

But I'll have to try adding a little vinegar to my honey whole wheat bread.

Thanks for the tip.

Bear.
Reply With Quote
Reply

Bookmarks

Thread Tools Search this Thread
Search this Thread:

Advanced Search
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

All times are GMT -2. The time now is 11:48 PM.


Powered by vBulletin® Version 3.8.4
Copyright ©2000 - 2018, Jelsoft Enterprises Ltd.
© 1996 to Present. Backwoods Home Magazine, Inc.