Bread mold....tipgreenspun.com : LUSENET : Cooking & Crafts : One Thread
Info from professional baker:
"They do make such ingredients and they are called "Mold Inhibitors" and they are used by commercial bakeries.
To name a few: Calcium Propionate, Sodium Propionate, Potassium Sorbate and Sorbic Acid. Each has it's special use for different applications, and or pH ranges. But very difficult to get at the retail level.
As I have said before, the best Mold Inhibitor is cleanliness. As you said before, sour dough will not mold as fast as other bread, the reason is the lower pH. So add vinegar to doughs if it is a problem. 1 or 2 TBS. per loaf of bread, that will also help some and make the bread taste better."
-- Marie (firstname.lastname@example.org), February 14, 2002