“Why doesn’t bread mold like it used to?” I’ve been asked this question several times. I’m not sure what type of bread and timeframe “used to” is referring to or what evidence “doesn’t mold like it used to” is based on, but typically I’ve noticed people view this as a bad thing rather than something good, which is a bit perplexing 🤔 Cleaner manufacturing facilities as well as better control over water activity, humidity, temperature, etc to help prevent mold growth should be a good thing, yeah?

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