Kinda surprised to hear about this. I’ve had bread mold many times in the past. It usually takes about 2-3 weeks. When I make it fresh myself, it’s pretty much the same. I’m in California, but that’s not too far away from you.
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2-3 weeks for home-made bread!? It's waaaaaaay faster in Melbourne.
- Još 2 druga odgovora
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When I did a stint at an enzyme company, I heard that some markets (USA) now associate the smell of anti mold enzymes with the smell of fresh bread.
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The latter, but also it’s not 40 (actual) degrees there, which makes a difference too.
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The USA doesn't have real bread, so the mold won't eat it! :P
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Yep. The bread[*] is very strange. [*] Yes, I know, there's good bread available, no need to list your 3 favourite artisan bakers within a 2 hour drive of Portland. I mean the corner store bread.
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Bread doesn’t get moldy here. I’ve tried everything!! On the same note... have you heard of Twinkies? Rumor is, they’ll survive mankind.
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I "enjoyed" a deep-fried twinky a few years back!
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The milk is like that too. Ageless and eternal.
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Latter
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Yep last one :/
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Čini se da učitavanje traje već neko vrijeme.
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