Jack Dayton wrote: > Hi listers, need a little help here. > > My wife bakes bread & frequently tosses a > lot out after 3 or 4 days because mold has started > to form on the outer edges. > > I was wondering, if she put an oz or two of CS > into the dough at the beginning of the process > could this possibly kill what ever spore or what- > ever that causes mold?
Yep, this will give you what is called unleavened bread. > > > But then I ask myself yeast falls into the > group of thingies ( sorry, that's the only > word I came up with at this moment.) that CS > kills, then it would seem like a sure path to > unleavened bread. Opps, hadn't read that far. But you might consider putting the CS in a spray bottle, and spraying the outside after baking to prevent mold later Marshall -- The silver-list is a moderated forum for discussion of colloidal silver. Instructions for unsubscribing may be found at: http://silverlist.org To post, address your message to: [email protected] Silver-list archive: http://escribe.com/health/thesilverlist/index.html List maintainer: Mike Devour <[email protected]>
