When
you would reach for a slice of bread from the opened loaf and find green or
gray mold? Have you noticed that hasn’t happened lately? It hasn’t
for us in years. The bread is just always good. We can open a loaf
of supermarket bread, use some of it, go on a trip for a week, and when we come
home, the bread in that ten-day-old opened loaf is still good.
That’s
not how it used to be.
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