Quote Originally Posted by plsoong View Post
I think the climate/weather conditions is almost one of the MOST impt factor.

over here in Germany, i made bread with their flour and left it outside for more than a week and it is still in good condition without all our little spory friends growing. the only irritating thing that became of it:- u can play tennis with the bread bun.........

because the weather is semi- dry, my cameras and lenses do not require a drybox and it has no cracks yet (hopefully not) and the candied orange peels that i made and left it out to set and dry kinda dried up in 2 days.....
Yes and no... Consumers demand for very soft bread. There is a limit to adding yeast or bp. chemicals are used to create the texture desired. it is no longer an art to make gourmet bread. Its about technologies. To me, these modern bakeries are rubbish as they have no skill in understanding the dough.

And i do agree that in the cold countries, food spoilage is not so bad due to the dry air and cool temperature.