The Bread Lab Collective is a national group collaborating to develop nutritious, affordable, and approachable whole wheat sandwich bread.
• The criteria of the project was to test the shelflife of whole-wheat sandwich bread with less than 7 ingredients.
• Why Whole Wheat?
○ The “fiber gap” is a serious...
Acidifying the dough had the largest impact on the mold-free shelf life in these versions of the approachable loaf. Breads made from microbially acidified doughs with 12% of the flour prefermented remained mold-free, on average, for six to nine days. Breads made from yeast-risen doughs had, on average, only five...