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When the weather becomes hot and humid, we always had problems with our soft breads getting moldy. Since it is only my husband and I, bread lasts longer than when we had our kids at home. The pantry closet area, where the bread is stored, does not have air conditioning and gets very warm. We do not like to refrigerate the bread; it gets too dry. I now put a clean and dry paper towel under the bread in it's bag when storing it in the pantry closet. This seems to make the bread not get moldy. When I remove the paper towel, it feels damp. We use soft white, soft multi-grain, and rye breads.
In the past, I would never freeze whole loaves of bread, because we did not like the results when defrosted. Through trial and error, I now double bag and freeze whole loaves of bread. I place the paper towel in before freezing. I defrost the bread in the refrigerator, leaving the paper towel inside. Before putting the bread in the pantry closet, I remove the bread from the refrigerator, place it on a cooling rack, and let it come to room temperature.
When we buy the harder type rolls, like Kaiser rolls and bagels, we store them in our electric oven. While we still may lose some to mold if they get too old, they last longer in the oven. Also, I keep the rolls and/or bagels on a cookie sheet in the oven so it is easier to pull them out when we need them. I do have a habit of checking inside my oven before turning it on. So please remember, if you use this tip, check inside your oven first before using it.
This may seem like a lot to go through to keep bread for two people; however, there were times when we needed bread only to find out it was moldy. It became such an inconvenience just to run out for bread.
By mkymlp from NE, PA
I live alone in central Mexico. As our "rainy season" has started again, I was fretting about my bread. The best I can buy is Orowheat sliced. I can only buy it once a month in the nearby big town. I had the bright idea to separate the slices, just like we do here with tortillas.
Be sure to change the touching face of each slice. I store the bread in its bags with ALL AIR PUSHED OUT, twisted and the whole thing put in a large, air-tight storage container. Works like a charm. Sometimes I do it when I start/open the bread and sometimes when the loaf is half gone. Both methods work suffice for the month or untill it's all used.
REMEMBER: Air is the enemy of your stored foods. Always push as much air OUT as you can before sealing any bag or container.
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I have purchased varied baker's white bread, but all of them start to go moldy after a few days in the bread bin. How can I prevent this happening without having to put my bread into the fridge?
I do not think there is any way to keep bread for more than a few days without developing mold. Bakery bread has less preservatives to prepackaged sliced bread so would probably keep even less time.
I store all my bread in the refrigerator instead of a bread box. If you don't want to use the fridge, you might want to buy your bakery bread more often in smaller quantities so you can use it up before it goes bad.
You can freeze and refreeze white bread without a change in its texture. Just take out what you need and put back in freezer not in the fridge.
I use to hate bread kept in the fridge, but I was finding that leaving the bread out in the kitchen in the summer months, it got moldy, and in the winter when the heat was on, it also didn't last long. So I ended up putting it in the fridge and have had no problem with it getting moldy and found that it didn't change the texture or taste of the bread, so I'm back to using the fridge for storage and haven't thrown a moldy slice away in a very long time.
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After buying bread, poke a small hole in the opposite end from the main opening and put it in the refrigerator. The bread lasts longer and with the little bit of air seeping in, it keeps the bread at the deep end from developing mold.
By Patricia from Newark, Delaware
I keep bread in the freezer. Two slices thaw out very quickly, or just put them directly in the toaster. (02/27/2009)
Interesting, thanks! (03/01/2009)
By Cathy S.
Just a quick note: The holes prevent molding because it lets moisture out, not because it lets air in. Letting air in is actually a bad idea because it encourages spoilage. That's one reason we vacuum pack things. It's also a good idea to squeeze the air out before closing bags, even if the contents doesn't require refrigeration. Mold and bacteria need air to thrive.
oisture also encourages spoilage so letting it out is helpful. It's the same reason vegetable bags have holes in them. And if you bags don't have holes, poke holes in them before putting them in the fridge. Veggies will last much longer.
I generally just refrigerate the bread and without poking holes. Having holes will allow the bread to absorb odors, which I don't want. (03/02/2009)