I have a Zojirutsi 1 pound breadmaker, and I love it! It is much smaller than most, and it fits nicely on my counter at home or in the motorhome. I use it to make bread pretty regularly, but not sourdough. The key to making bread and not having it go bad before you use it is to slice it and freeze the slices. They thaw in 10-15 minutes sitting on the counter, or give them a 5-10 second blast in the microwave.
Sounds like when we'd tell a naive apprentice to go get a bucket of fresh air.
On the flight line we'd send them for a bucket of propwash, or a coil of flight line...
I do that all the time.
The key to not having your bread go bad is to eat it
But seriously, sourdough keeps longer due to its thick crust and generally lower moisture content. Keep your bread in a completely dark cool space not exposed to air movement and sourdough will last a week. That's why grandma had a breadbox.
If the bread I bought only lasted a week, I think I'd go with different brand. I can buy a loaf of 7-grain wheat bread at the store that will last most of a month in the fridge in between sammich makings.The key to not having your bread go bad is to eat it
Take a picture of the ingredients and post it if you dare. Odds are it's full of preservatives that screw up your gut rather than improve it like real sourdough.
I'm sure you're right.
Hmmm... after 80 years of sandwiches and toast with commercially made bread...
Find an ingredient list for bread from only 20 years ago and it will be much cleaner than what is sold today. So you haven't been eating really nasty stuff for 80 years, it gets progressively worse as industrialization flourishes.
I'm thinking that Anheuser-Busch, MolsonCoors, Heineken USA, Pabst, and a number of other mass production brewing companies would disagree with that. As a matter of fact, I can't think of a single person I know that drinks any kind of 'craft' beer. And I know a ton of beer drinkers.
If you were still back in CA, I bet you would know a few... There are a ton of micro-breweries on the West Coast...
Don’t know about cheese and bread, but the majority of craft beer I’ve tried tasted like beer.
I hate preservatives in food, why can’t we get back to eating like they did in the 1500’s and dying at 35?
As it should… Just GOOD beer…
Just think of all the problems that would solve. Social Security would have excess funding, housing would be cheap, and pollution would be cut in half. Maybe we don't have to eliminate preservatives. The birthrate is declining rapidly in most parts of the world. Think we somehow migrated way from sourdough bread which is to be expected.
Just a matter of time before some guy searches for and posts what may or may not be relevant data:
I lived there until I retired and moved here in 2013. When I retired I had lived in the Napa Valley for 14 years and not once did I set foot in a winery as I don't like wine. There were also micro breweries all over the place and I never entered one of those either, and as far as I know neither did any of my friends.
They weren't drinking enough craft beer.
