How much calcium propionate should I add when baking a 2 pound loaf of bread?

My homemade bread only lasts about 4 days. Then it starts to mold. No refrigeration available. To increase its shelf life, how much should I ad to the dough?

1 Answer

  • 9 months ago
    Favourite answer

    Why not make a 1 pound loaf and put no preservatives in it?

    looked it up and the recommended usage is 0.1 to 0.3 % of dry flour weight.

    But in looking it up it sure is not something that I would deliberately put in my food! (good thing I make 99% of my own bread)

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