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? 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. Jack -- 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]>
