Why Does Homemade Bread Go Bad Faster?

If you're new to the world of baking your own homemade bread and rolls, you might have found that many recipes from scratch end up making two or three loaves of bread at one time. If there is just two of you, and you're not eating that bread quickly, you'll probably notice that in about two or three days the bread has gone stale, and possibly moldy.


Why does homebaked bread go bad faster than commercial bread you purchase in the store? It's called preservatives. Even if you purchase your bread in the bakery section, it might have been baked with extra ingredients such as sulfur dioxide and emulsifiers. The majority of those extra ingredients are all man made - you don't find them growing out in nature - and the truth is, you really don't need them.

Most recipes can be frozen as soon as they have cooled coming out of the oven. You can bake a week or two week's worth of bread this way, and then just pull it out of the freezer the night before you need it so it can thaw. To freeze, wrap in a piece of aluminum foil, then place in an airtight plastic bag before placing it in the freezer. You can also preslice the bread, and place a slice of wax paper in between each slice before wrapping the loaf in the aluminum foil.

Nothing beats freshly baked bread from scratch!