Antibiotics Worse Toothache

Back again

My grandma keeps white bread for poison. But it is delicious. And so white.

white bread has a problem: It quickly becomes hard. If I buy it in the morning, at night it is already slightly dry. I thought it was always normal.

On Monday I baked the bread themselves. Flour, water, yeast, salt, sugar, oil. The bread is now (Thursday night) are still completely edible.

Why has my bread up now 4 days, while purchases of bread to feed for 2 days only useful for ducks?


theories:

• It lies on the flour. I use better.
• The bread from the baker is not fresh.
• bakers make the bread on purpose.

Update: I just read that white bread made from flour of grade 550 or 812 made is. I have taken 405th