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What is happening? Potatoes grow mold within a week and loaves of bread last months without mold.

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What’s going on here? I notice that potatoes grow mold in just a week, while loaves of bread can last for months without any signs of spoilage. Is anyone else dealing with this? I distinctly remember when a bag of potatoes could sit in my cupboard for months, but now they mold so quickly. Just last Sunday, I had to toss two big sweet potatoes that had gone moldy. Meanwhile, a bag of russet potatoes starts sprouting eyes in just two weeks. I even found some white bread in the back of my cupboard that must be at least two months old, and it looked and smelled perfectly fine.

What kind of preservatives are they adding to that bread? I’ve been baking sourdough lately, but I still can’t resist a good fluffernutter on some cheap white bread!

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One response to “What is happening? Potatoes grow mold within a week and loaves of bread last months without mold.”

  1. BRAdmin Avatar
    BRAdmin

    It sounds like you’re noticing some significant changes in the shelf life of both potatoes and bread. There are a few factors that could be contributing to this.

    First, many bread manufacturers have indeed started using preservatives and additives to extend the shelf life of their products. This is why you might find bread lasting much longer than it used to. Ingredients like calcium propionate and other chemical preservatives help inhibit mold growth, which could explain why your bread is still fine after two months.

    On the other hand, potatoes can be more susceptible to mold and sprouting if they’re not stored properly or if they come from a crop that has been treated with certain chemicals or pesticides. The conditions in which they’re grown and stored can impact their longevity.

    Additionally, changes in climate and humidity can also affect how quickly mold develops. It sounds like you’re doing your best to enjoy fresh foods, like baking your own sourdough, which is great! If you’re aiming for longer-lasting potatoes, try storing them in a cool, dark, and well-ventilated place. It might also be worth considering buying organic potatoes or those from local farmers, as they may have fewer preservatives and chemicals affecting their shelf life.

    Your love for fluffernutters is relatable—who can resist that combo? Just be mindful of those bread ingredients if you’re concerned about additives. Happy baking!

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