If you want to put an end to mold naturally, there are two ways to go about it. One way reduces the pH in dough and the other disrupts mold at a cellular level. Both can be accomplished with organic additives, approved by the USDA Natural Organic Program (NOP).
Let’s start with ingredients that lower pH. Natural mold fighters in this category include:
- Prune Juice Concentrate
- Raisin Paste or Juice Concentrate
If you want to disrupt mold’s cellular process, use:
- Cultured Wheat
- Cultured Whey
It’s really that easy! But you need to use the right amounts. Find them on BAKERpedia!