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?
- Nikki PLv 79 months agoFavourite 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)