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1

Moist breads will get moldy faster than dryer breads, and moister breads also are more open, i.e. a have spongier texture, so reducing the milk in your recipe may help resolve both of those complaints. I would suggest you reduce the milk by 5% and see how that improves the situation, then keep reducing it by 5% until you get the texture you want. Reducing ...


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Mold grows on bread because mold spores in the air, or on hands or other surfaces, get transferred to the bread. Bread has plenty of nutrients for these spores to grow. Mold growth is enhanced by temperatures over 70 degrees F (21C). Humidity and moisture also favor mold growth. There are a couple of things you can recommend or do to reduce mold growth. ...


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