I feel like this probably applies to what you are saying.
My whole life my mom bought fruit from Wal-Mart. I know how long fruit usually lasts, how long it takes to become ripe, etc.
The last two years I've started buying all of our produce at Aldi. The fruit never lasts. I bought a bunch of very green bananas last time we went
shopping. They were brown and almost soupy in three days! Wal-Mart bananas could probably take two weeks before they get to that point. We had ate
one of the bananas before they turned bad and the rest I had to throw in the freezer for smoothies and banana bread.
I'm not sure if the Wal-Mart fruit unnaturally stays ripe longer, or if the Aldi fruit unnaturally rots faster. But something is different between
the two stores!
The Bread From Walmart....., page 3
reply posted on 11-7-2012 @ 09:53 AM by nakiel
Guess they use the same process as up here; after the dough has risen they pre-bake the bread from the inside out using microwaves, then it's frozen
so it can be full baked on demand in only fifteen minutes. That would kill the fungi.
To avoid moisture migration and to keep the crust crusty, they use "Modified starch" or more exact "Dimodan" - distilled fatty!
To avoid moisture migration and to keep the crust crusty, they use "Modified starch" or more exact "Dimodan" - distilled fatty!
reply posted on 11-7-2012 @ 10:16 AM by caladonea
reply to post by eriktheawful
Try buying Ezekiel bread...it is the only brand I will buy now...packed full of fiber and really healthy ingredients.
Link to their website: www.foodforlife.com...
Try buying Ezekiel bread...it is the only brand I will buy now...packed full of fiber and really healthy ingredients.
Link to their website: www.foodforlife.com...
reply posted on 11-7-2012 @ 10:40 AM by trig_grl
reply to post by caladonea
Sprouted bread is the best bet imo if your shopping at the local grocery store
Sprouted bread is the best bet imo if your shopping at the local grocery store
reply posted on 11-7-2012 @ 10:53 AM by karen61057
reply to post by eriktheawful
Lower humidity. Bread dries out without molding. Where do you think those cylinders of bread crumbs come from? They stay in your pantry for months without going moldy because the moisture has been removed. Its just simple physics. Less humidity in the air, bread dries out instead of molding.
I bet it was during the winter that you discovered this yes? When the heat was on and the air was drier. If you're not air conditioned bread will mold pretty quickly in the summer.
Lower humidity. Bread dries out without molding. Where do you think those cylinders of bread crumbs come from? They stay in your pantry for months without going moldy because the moisture has been removed. Its just simple physics. Less humidity in the air, bread dries out instead of molding.
I bet it was during the winter that you discovered this yes? When the heat was on and the air was drier. If you're not air conditioned bread will mold pretty quickly in the summer.
reply posted on 11-7-2012 @ 11:04 AM by tluna1
reply to post by eriktheawful
Dang wish my walmart bread would last that long, i put it on top of my fridge and within a week its moldy. I dont care if it lasts a long time, that just means i spend less at the store and i'm all for that. I figure with all the crap they put in most food i will die from something weird eventurally. AND i do drink tap water, i figure my body is so used to the fish poop and arsnic, it would go into shock without it.
Dang wish my walmart bread would last that long, i put it on top of my fridge and within a week its moldy. I dont care if it lasts a long time, that just means i spend less at the store and i'm all for that. I figure with all the crap they put in most food i will die from something weird eventurally. AND i do drink tap water, i figure my body is so used to the fish poop and arsnic, it would go into shock without it.
reply posted on 11-7-2012 @ 11:13 AM by karen61057
reply to post by SloAnPainful
What equipment do you think you need? A bowl and an oven are the only tools other than your hands that you need. You have an oven yes? I hope you have a bowl and I am betting you have hands but I could be wrong there. What it takes is time. You need a couple of hours to spare for bread making. I make bread about twice a month just because my family likes it very fresh and it makes the house smell great. We buy commercially baked bread for the rest of the time.
1 C hot water
1 pkg active dry yeast
1 tsp sugar
Prep yeast in hot water with the sugar for about 15 min.
4-5 cups of flour
2 tps salt
a little veg oil for the bowl.
add the water and yeast to the flour and combine, then add the salt.
Knead for 10 min. ( thats the time consuming part right there unless you have a stand mixer to do it for you.)
Oil a bowl and leave the dough for about 40 min.
Punch down, form into two ropes about 14 inches long.
let rest again for about 40 min.
Bake at 350 for 30-35 min.
Add tons of butter and enjoy !
What equipment do you think you need? A bowl and an oven are the only tools other than your hands that you need. You have an oven yes? I hope you have a bowl and I am betting you have hands but I could be wrong there. What it takes is time. You need a couple of hours to spare for bread making. I make bread about twice a month just because my family likes it very fresh and it makes the house smell great. We buy commercially baked bread for the rest of the time.
1 C hot water
1 pkg active dry yeast
1 tsp sugar
Prep yeast in hot water with the sugar for about 15 min.
4-5 cups of flour
2 tps salt
a little veg oil for the bowl.
add the water and yeast to the flour and combine, then add the salt.
Knead for 10 min. ( thats the time consuming part right there unless you have a stand mixer to do it for you.)
Oil a bowl and leave the dough for about 40 min.
Punch down, form into two ropes about 14 inches long.
let rest again for about 40 min.
Bake at 350 for 30-35 min.
Add tons of butter and enjoy !
reply posted on 11-7-2012 @ 11:14 AM by karen61057
reply to post by tport17
We buy fruit and we eat it. It never stays around long enough to go bad at my house. They're gluttons !
We buy fruit and we eat it. It never stays around long enough to go bad at my house. They're gluttons !
reply posted on 11-7-2012 @ 11:15 AM by eriktheawful
Originally posted by karen61057
reply to post by eriktheawful
Lower humidity. Bread dries out without molding. Where do you think those cylinders of bread crumbs come from? They stay in your pantry for months without going moldy because the moisture has been removed. Its just simple physics. Less humidity in the air, bread dries out instead of molding.
I bet it was during the winter that you discovered this yes? When the heat was on and the air was drier. If you're not air conditioned bread will mold pretty quickly in the summer.
No. During the summer as in the past 2 months. Humidity here for the last 4 weeks has been no lower than 39% (very balmy and wet).
Humidity in the house has been just as high even with the air conditioners running. I can tell when the humidity is up as one of my door frames makes the door stick quite a bit when the humidity is high.
reply posted on 11-7-2012 @ 11:29 AM by palg1
Originally posted by eriktheawful
reply to post by iLoGiCViZiOnS
Here is a wheat recipe that I use:
1 cup warm water
1 tablespoon milk, 2%
2 tablespoons olive oil
2 tablespoons brown sugar
1 teaspoon salt
1 1/2 cups all-purpose flour
1 1/2 cups whole wheat flour
1 package of active dry yeast
1. Combine first 5 ingredients in a large mixing bowl.
2. Add flours and yeast, and knead until dough is smooth and elastic. Put dough in a greased bowl, turning once to grease top. Cover with a clean towel and let rise until doubled, about 40 minutes.
3. Punch dough down; knead for a few minutes until smooth and then form into a loaf. Place in greased loaf pan and cover. Let rise in a warm place until almost doubled in size, about 30 minutes.
4. Bake at 350 degrees for 30-35 minutes.
5. Remove bread from oven and allow to rest in pan for a few minutes. Remove to a wire rack and cover with a cloth.
edit on 10-7-2012 by eriktheawful because: (no reason given)
I was about to send my recipe but saw that it was almost identical to yours.
I just substitute the brown sugar for a dark honey and add an extra tbls of milk.
When I get real creative I add 1/2 cup of spent barley from my beer making endeavours. An extra dose of fiber, Yum!
reply posted on 11-7-2012 @ 12:47 PM by Katharos62191
reply to post by eriktheawful
This exact scenario happened with a bag of apples from Walmart that I purchased long ago. I bought them and left them out for literally over a month before my room mate realized they were still as green and appeared as fresh as could be. My room mate went to throw them away, took a second look and said something along the line of 'I hope you havent eaten these mutant apples, theyre obviously not normal apples.' Being the messy roommate he is, he still left them there, as bright green and an apple could get. Weeks later as I was cleaning the kitchen doing dishes etc my curiousity got the best of me. Being a protester of GMO and Monsanto foods I am also careful of what I eat, but love to experiment when an opportunity arrises none the less, so I turn around to grab the bag, get out an apple, and cut it down the middle on our cutting board. No bruising, no aging, no brownspots, nothing, a ripe (or looks ripe) apple that is monthhhss old. And this never happens to the apples we get from the farmers market. I left it out to see how long it would take to start getting that brown look normal apples get once being cut opened or eaten on. It didnt, it never did. Later we tossed the whole bag of 'mutant' apples but I will always wonder what the hell caused these fruits to act that way, it was in no way natural what so ever. It actually scares me, to wonder what a food like that would do to the inside of you. Now that I know your bread from the walmart did the same thing it arrises my wonder again. It is not natural, almost feels fake, very unhealthy in my opinion even though its trying to appear otherwise. Did you ever eat that bread later? Hope not! Thanks for sharing! Weird food, Strange days.
This exact scenario happened with a bag of apples from Walmart that I purchased long ago. I bought them and left them out for literally over a month before my room mate realized they were still as green and appeared as fresh as could be. My room mate went to throw them away, took a second look and said something along the line of 'I hope you havent eaten these mutant apples, theyre obviously not normal apples.' Being the messy roommate he is, he still left them there, as bright green and an apple could get. Weeks later as I was cleaning the kitchen doing dishes etc my curiousity got the best of me. Being a protester of GMO and Monsanto foods I am also careful of what I eat, but love to experiment when an opportunity arrises none the less, so I turn around to grab the bag, get out an apple, and cut it down the middle on our cutting board. No bruising, no aging, no brownspots, nothing, a ripe (or looks ripe) apple that is monthhhss old. And this never happens to the apples we get from the farmers market. I left it out to see how long it would take to start getting that brown look normal apples get once being cut opened or eaten on. It didnt, it never did. Later we tossed the whole bag of 'mutant' apples but I will always wonder what the hell caused these fruits to act that way, it was in no way natural what so ever. It actually scares me, to wonder what a food like that would do to the inside of you. Now that I know your bread from the walmart did the same thing it arrises my wonder again. It is not natural, almost feels fake, very unhealthy in my opinion even though its trying to appear otherwise. Did you ever eat that bread later? Hope not! Thanks for sharing! Weird food, Strange days.
reply posted on 11-7-2012 @ 01:03 PM by ManFromEurope
Okay guys (and ladies, of course): Here is the bitter, bitter truth: You are eating a product with traces of enzymes recently developed.
Look at this site: Danisco, it's part of DuPont and Europe's and maybe even the worlds greatest producer of food-"enhancing" products.
You are eating a bread which won't go stale after a week? MAX-LIFE
You want a bread which doesn't stick to its packaging? POWERFLEX
Brewing and destilling? Produce more high quality beer at less cost with our brewing enzymes.
And this goes on and on.
THIS IS THE FUTURE! THIS IS WHAT WE ARE DOING TO OUR GENERATION!
Yepp, we are doomed.
Look at this site: Danisco, it's part of DuPont and Europe's and maybe even the worlds greatest producer of food-"enhancing" products.
You are eating a bread which won't go stale after a week? MAX-LIFE
You want a bread which doesn't stick to its packaging? POWERFLEX
Brewing and destilling? Produce more high quality beer at less cost with our brewing enzymes.
And this goes on and on.
THIS IS THE FUTURE! THIS IS WHAT WE ARE DOING TO OUR GENERATION!
Yepp, we are doomed.
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The opinions of our members are not those of site ownership
who maintains strict editorial agnosticism and simply provides
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