The title says it all. When I buy white bread, it will get mold after a week or two, but wheat bread can last over a month or longer.
Or is it that I just can’t see the mold on the wheat bread (gross.)
thanks for you time
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Depends on how much of old bread was reused in making that articulate bread. Homemade bread takes way longer to grow mold.
Generally how fast bread molds has more to do with preservatives in the bread, then the wheat used.
Often local bakeries or baked in store breads wont contain thoses additives and the bread wont last as long as the large national brands.
Are the white and whole wheat bread both the same brand?
Do you always buy the same brands?
For example, white Wonder Bread lasts a very long time, I’m not sure I’ve ever seen it grow mold in fact lol. But it will outlast any baked in store whole wheat bread every time.
Almost certainly preservatives. To rule that out, try this experiment: purchase one white loaf and one wheat loaf from the same manufacturer on the same day and see how fast they grow mold.
Also this post really puts things in perspective, as my freshly baked white bread typically lasts 5-6 days and my wheat bread rarely lasts longer than 4 days before growing mold. That is why I think there must be some kind of preservative supplementing their recipe. In general whole wheat flour is more nutritious, allowing all kinds of microorganisms to proliferate, which is why it is used for sourdough culture/starters.
So my refrigerator died last spring. It was big and heavy so I don’t think I’ve ever moved it to clean or anything. I had to move it, of course, to replace it. Behind it was a loaf of Wal-Mart brand bread. I don’t know how long it had been back there, but we hadn’t bought that brand in at least a year at that point. It was neither hard nor moldy. It looked and felt just like it had been bought the day before. It was very disturbing.
It all comes down to the preservatives in bread. Some companies use a lot of them while some companies use very few. Also, white bread does tend to have more sugar than most brands of wheat bread. People who buy darker “wheat” breads are usually looking for their bread to “taste healthy” which means less sugar in it which means it will be a little harder for the mold to flourish. But in general, it depends more on the manufacturer than the color of the bread.
As a side note, if you are worried about mold you can’t see then smell your bread. If it smells musty, there’s probably mold you can’t see. If it smells like bread, you’re probably fine.
Likely sugar content/composition; easier sugars to break down in white flour vs the complex/more fiber rich carbs in whole wheat. A lot of America commerical breads have added sugar in addition to the white flour. Also white bread may have a higher water content and more neutral pH (as opposed to, say, a traditional german rye bread)
Adding to the other answers: How fast bread grows mold also depends on whether the bread was baked using yeast or sourdough or a combination of both. Sourdough is a natural „preservative“ kind of protecting the bread from mold. The more yeast you put in the bread and the less sourdough, the faster it will grow mold.
You got your shit confused. White bread doesn’t mold; basically it will get stale but won’t mold. Thats because it’s extremely processed and traditional 4 family house hold wheat bread won’t mold I either. This occurs whenn it’s made from enriched wheat flour. Which is basically white bread with a spray-tan. The only bread that’ll mold is good organic bread like Ezekiel or Dave’s Killer Bread. These businesses stick the basics keeping it simple but Sara Lee, don’t count on it
Better question: why do Americans refer to it as “wheat bread” as if by comparison implying white bread has flower somehow not made of wheat??
Yeah the first time I got the question “white or wheat” in the airport I was mighty confused.
In Canada it’s “whole wheat” or if we are feeling lazy “brown”
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