now sugar can be used as a preservative to a certain extent as a natural preservative ie. (organic honey ,molasess ,malt extract helps) but really it would need to be vast amounts and would effect the bread.
salt works to some extent but the problem there is obvious.
now what organic product can preserve a 100% organic sourdough more than it already is? bake it longer to thicken the crust ,mix it the exact amount as not to overmix or undermix reducing the shelf life?
I ask this because its something i cant figure out ,there is a massive boost on organic bread but most can only be enjoyed for the day and at the end of the day is best as toast ,organic flour makes for a dry lifeless loaf(not to mention the low 6-10% gluten content. Ive added gluten to increase the life and appearance but really there is nothing organic about adding vital wheat gluten as its sure not organic ,i can appreciate a 100% organic levain for the unigue earthy flavour and colour but ide much rather add premium unbleached wheat flour to it as its a much more enjoyable product.
Im only young and wouldnt mind some info from some of you old codgers out there ide also like to make a note that im not adding any commercial yeast or improvers .... ive tried organic orange juice (vit c) and its not much better than before and the cost is great.
comment as ide like to know if other people find this a problem!
yes i know that the sour content acts as a preservative but one day old sourdough that cant be enjoyed the next day cant be enjoyed if you know what im saying... cheers!