[uranium]

American bread certainly does go moldy, but the sugar absorbs moisture and keeps the bread softer longer.

That being said, I'd much rather they used less. At this point it's pretty hard to buy a hamburger bun around here [SF] that doesn't taste like a brioche to me.

[stevenwoo]

I started making baking at home when pandemic lockdowns started and with only flour, yeast, salt, oil and sugar my bread grows mold within one to two days (2 cups of flour with 1 teaspoon of sugar) I speculate my home humidity might be high without air conditioning or heat but it seems a lot of something is necessary to prevent commercial bread products from molding for a long time.

[whiskers]

Home baked bread freezes really well so take advantage of that! I also bake a lot of bread at home and usually make a batch of 1kg of flour at a time, that results in two good sized loaves - one goes in the freezer until the other is finished.

I freeze it in an air tight bag, and I take it out of the freezer a day before we want to start using it and let it thaw at room temperature.

[carlmr]

+1 for freezing. Additionally if you want less planning around when to thaw, I slice my bread before freezing, and then put it in the toaster to reheat it, with a bit of added crisp.

[zorgmonkey]

Sourdough takes substantially longer to grow mold than most other types of bread plus it is delicious and doable to make at home.

[mbg721]

Do you store it in a plastic zip-bag? I saw the most rapid bad changes either at room temp for days, or in the fridge and long after it was killed.

[carlmr]

How do you store it? Do you have a bread box?

[stevenwoo]

I tried using bags and a bread box and neither worked for me so now I eat what I can when it's hot and after it's cooled down I freeze it in plastic food bags that are recycled from food stuffs I have bought. Reheating it in the oven at a lower temperature works great for me.