Mouldy bread – Hovis content

Home baking a good idea. But thinking about mould isn’t that a sign that it’s not loaded with preservatives.

Yes and no. We might sound like heathens but we also make a fair amount of our own bread as well as buy plenty of locally baked stuff. Hovis is just the default fall back that works for kid’s sandwiches, toast, whatever. Never have we had any other brand of bread or our own stuff go off like Hovis is doing now. There’s definitely something wrong with it.

Surely the best thing would be to stop buying Hovis? It’s not good even compared to average supermarket loaves. Always found it a bit soggy.

If you complain to Hovis they’ll give you a voucher but if the bread is crap then why bother

When my dad escaped East Germany he was very happy to be safe in England. But even after living under communism and food shortages for 30 years he was really puzzled that we put up with the bread here.

… he was really puzzled that we put up with the bread here

While the folks in East Germany (DDR) had many many bad things – having to grow and subsist on the alien foulness that is kohlrabi for example – they had a better bread game than the mass-produced Chorleywood process fluff that passes for bread here.

It’s still the same now in eastern Europe, you can get half decent packaged bread in all the shops that a) has no additives b) tastes ok and c) is affordable.

Here you need to get into the expensive breads to get something without emulsifiers, preservatives and colourings.

We have a Ukrainian living with us at the moment who also concurs that our bread is an aberration and refuses to eat it.

When back in the UK the GF and I will go to the market and buy “artisan” bread from a couple of Polish and German guys. My sister and old man make fun of us for paying more than £2 for a loaf, but then wtf do they know about bread…..

https://www.mirror.co.uk/lifestyle/consumer-expert-uses-6p-vegetable-27556526

Celery is the solution apparently

Our bread, delivered by Sainsbury’s, is now consistently going mouldy each week, long before we’ve got to the end of the loaf.

We have Hovis Granary and have done for ages. We’ve never had this issue before. But it’s happening every week now, half a loaf in the (compost) bin.

……..

e might sound like heathens but we also make a fair amount of our own bread as well as buy plenty of locally baked stuff. Hovis is just the default fall back that works for kid’s sandwiches, toast, whatever.

same here.  We make some of our own in a bread machine, buy some decent bread but also sometimes buy this sort of stuff for sandwiches.

Have had quite a few loaves go mouldy in the last few months whereas almost never been an issue before.  Wondering if it’s something about how it’s stored or delivered  or if it’s been this summers’ weather?

At the other end of the scale and perhaps even more worrying, we buy Kingsmill 50/50 which can sit in the bread bin for at least a fortnight with no deterioration. What the hell do they put in that stuff?