So I have been making my own bread for several years now, and I've never had a problem with bread going mouldy before. I have always used Allinson Dried Active Yeast except for a few times when I have made sourdough bread. Anyhow, the other day I knew I was out of yeast and I was in the shop and was in a bit of a hurry so I bought some Hovis Fast Action Yeast. The bread is reasonably tasty, although much less "crumbly" and better suited for slicing and sandwiches than my normal bread -- but now, I have just noticed -- it has gone mouldy!
I have had bread that got dry and hard and stale, but I have never had home-made bread go mouldy on me before. Suffice to say, it is stored in the same conditions as usual, etc. So I go to investigate and I notice that the yeast I bought contains "a blend of dried yeast and bread improvers." Methinks the improvers are the cause of the mould. Anybody else have this experience?
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