Discussions

Has anyone else experienced this especially starting in August?  
 
I have talked to other and they have,  
 
We buy Quality Name brand hot dog buns. We put them in our fridge until we go to use them. Never had a problem before,  
 
We take out when we want to use them if we don't use all we put them back. Always use way before date on tag,  
 
nothing has changed in our handling of them.  
 
now bingo, mouldy hot dog buns and I mean mouldy and disgusting.  
 
we get sick just thinking of the few we already ate out of that bag.  
 
hot dog buns are not exactly cheap and having to throw them out starts to add up.  
 
I don't think we will buy any more this year.  
 
We haven't found it so far on hamburger buns. fingers crossed.  
 
I know that flour can go bad and has been linked to some nasty stuff but can't really see this as the problem.  
 
I should have saved the last bag and gave it to CFIA to investigate the problem.  
 
If it was just me, but it isn't others have experienced the same thing this past few weeks,  
 
what's your experience been?  
 
Not naming brand name as I feel that is not right.

Take them back to the store if it’s before the best before date.  
Also, keep them in the freezer instead of fridge, and just pull out what you need. We do this will all bread type products in our house. Moisture can build up in fridge easily, or temperature changes caused by other foods in the fridge, which could cause this.  
Unless you have had multiple bags do this over and over again it’s probably just an inconvenience. I have bought bread products and had them go mouldy before the date before too. Like you say, things like flour can go bad and there may have just been a bad batch.

The bread products you buy that are name brands are already over a week old, probably two weeks old, by the time they even hit the store shelves.

We always freeze our breads and only take out what we need, takes very little time to thaw and prevents waste.

Search it yourself.  
Is bread better on the counter or in the fridge.

You can easily make them. Even a child can do this with a bit of help. We don't buy buns of any sort now. In 30-45 minutes we have good buns. We keep them either in the fridge or in the freezer depending on our expected usage at the time.  
 
It is inexpensive, healthier, tastier, easily altered to suit desired usage...and handy.  
 
Here is the easy to follow recipe that works with white, whole wheat and whole grain flour. The key is letting it sit for the proper time & kneading it as instructed.  
 
Hamburger/Hotdog Buns  
 
1 c. + 2 Tbsp. lukewarm water  
2 Tbsp. yeast  
1/3 c. veg. oil  
1/4 c. sugar (we reduce to 1/8 c. with no issues)  
1 egg  
1/2 tsp. salt  
3-3 1/2 c. flour (with whole grain, dough will be a bit sticky. You can add a touch of white if desired. DO NOT add excessive amounts of flour or you will have rocks. Wetting hands with cold water helps one work with whole grain)  
 
Dissolve the yeast in the warm water. Add oil. Let it stand for 5 minutes. Add egg, salt & enough flour to form a soft dough. Turn onto a floured surface: knead until smooth & elastic, about 3-5 min. Don't let rise. Divide into 12 pieces: shape each into a ball (or divide into smaller balls & form "snakes" about double the width of wieners for hotdog buns). Place 3" apart on greased baking sheets & flatten with the palm of your hand. Turn the oven on to 425°F. Cover buns & let rest for 10 min. Bake at 425°F for 8-12 min. or until golden brown. Remove to cool by either turning buns out of the pan upside down or by placing on racks.  
 
Sesame seed topped: Beat 1 egg with 1 Tbsp. water in a small bowl. Brush on tops of buns just before baking. Sprinkle sesame seeds on while the egg wash is wet.  
 
Cinnamon buns: roll dough out on a floured surface, and spread soft butter on its surface. Sprinkle with brown sugar & cinnamon. Roll along the length. Cut to desired width (kerp in mind that they will rise). Place in pan.  
*If desired, make a sauce with heavy cream & brown sugar (until mixture is light brown). Pour over top. Bake until done. I make minis this way. They are easily frozen for use later, if they even make it that far. You can add a sprinkle of ground cardamom, nutmeg or cloves to the dough or filling for a change. Allspice is very pleasant in place of cinnamon as well.  
 
Herb buns: add basil, oregano, and thyme into the dough...and/or add...  
 
Cheese buns: grate old cheese and mix into dough, or prepare dough as for cinnamon buns. Spread with softened butter & grated old cheese. Roll, cut, bake. Cool.  
 
Enjoy. We do!  
 
Edited by Flutterby, 2020-09-09 10:11:33

Stores will always take back a part-bag of a spoiled item and replace it with a full bag, if it is before the expiry date.

Just speaking for our own family, we prefer either daily fresh in-store bakery products (Co-op - Sobey's, etc.) or Kuiper's Bakery products and freeze.  
 
The times that various brand name type shelf products were tried, we found some were generally on the dry, crumbly side (despite choosing the freshest date available according to bread tags).  
 
We only take out what's needed - thaws very quickly. The family has to know to secure the bags tightly again for the freezer, but bread products are used up pretty quickly.  
 
Agree that fresh, homemade bread is the best, but at times, grocery store bakery bread can be very nice.

Almost everything that has a short shelf life is having a shorter shelf life. Bread products and produce seem to almost like they were old to begin with when shopping these past months, lately. We've just concluded that shipping products to stores are taking longer. Kind understandable if the trucking industry is held up with border issues. Produce sits longer at terminals before being at the stores, so expect the bananas & cantaloupe to be ripe and the cucumbers to be soft. I can easily see bread sitting in the back of a truck way longer then it did before COVID. If you want fresh buns? ...I suggest buying from Kuipers.  
 
Just my opinion, I could be wrong.

I have handled all my buns I have brought for over I don't want to say how many double digits. Never had any problems.  
 
Lectures on how a child can make bread is insulting.  
 
My question is and still is - have others noted the mould problem with hot dog buns purchased since about middle of August?

This year i haven't noticed as much mold, or early mold on buns as some years but its does depend on which brand you use and where you buy it.  
 
Depsters buns are baked in Winnipeg so they will be fairly fresh by the time you get them but IDK where Westons bakes theirs. But if the store stocks up on products and isnt as busy as expected then they can sit on the shelves longer.  
 
Also depends on how they bag them or how long they sit in the trucks. If they are bagged to early or sweat in the truck they get damp and can mold before the date  
 
while i like store baked for some things buns arent as good and are rarley pre cut or uniform, the breads while good the same day the next day they are dry and stale while brand name breads use gluten's, oils and salts to give more shelf life so their are benefits to eaither  
 
ps, ive never had a store not take a moldy product back if it was before the date  
 
Edited by traveller, 2020-09-09 17:24:55

Insulting? That's pretty sad. It is an option. No lecture, just a lot of good alternatives made from one recipe.  
 
Let me clarify it for you. This recipe is so easy even a child can make it. My young kids do. How is that insulting? This means that you don't have to hold a red seal to bake simple buns...and this is a fast & easy recipe for buns. It means anyone can do it.  
 
I take the time to share a good and legitimate idea to help you avoid moldy store products, and you are insulted?  
 
If you want an answer to your question, it has been given by many. Take your moldy buns back & complain. It's as simple as that.  
 
Edited by Flutterby, 2020-09-09 17:41:15

Best solution is to buy kuipers.

I've made many regular shaped buns, but have no luck making hot dog buns that have the hot dog bun shape...any ideas?

..you concerned about a little bit of mold if you eat hot dogs???

Hilarious and entertaining.

 
 
Edited by loeog, 2020-09-10 19:08:55

I have never heard of storing bread products in the fridge. That seems really odd because of the extra moisture.

I have probably baked more than you have ever in your lifetime.  
 
the Question is and was always - has anyone else noted that hotdog buns go mouldy quicker this year than other years especially the last 2-3 weeks?  
 
I have handled my bread good the same for more decades than I like to say and so did my grandmother and mother we never had a problem.  
 
just want an answer to the question. Not a foolish recipe when I have a much better one.

May have bought the same brand at the same store. I bought one bag of hot dog buns and one bag of burger buns. The hot dog buns were mouldy within two days of buying them, the burger buns started going maybe a day later. I noticed that the hot dog buns were very wet in their bag.  
 
I was in another big store a few days ago and noticed that the bread on one reduced price sale rack was partially frozen. They must have frozen it and then let it thaw on the shelf, which of course, would explain why it would be wet. Maybe the store where I bought the buns did that too, or maybe it was transported frozen in a truck. Anyway a bad idea.  
 
I'm not impressed with the quality of a lot of the food lately. One name brand of cheese slices that can best be described as tasting like sardines. I don't know if they're mouldy, bad milk or contaminated with some cleaner, but I doubt if it's really sardines. Then there's the tomatoes that rot within two days of bringing them home. Yuck!  
 
Edited by Triplethreat, 2020-09-11 00:32:34

Sounds like you have all the answers. Why you would put any baked goods in a refrigerator, rather than a freezer, only raises questions.

For how cranky you are to all the people replying to you, i kinda hope your bread stays mouldy lol.  
 
You posted on a public DISCUSSION. People are allowed to discuss and swap ideas etc.

You make hour bun shape, then roll it between your palms to make a "snake" shape.

I don't need to defend my "decades old" baking ability to you nor anyone else. I shared a simple recipe.  
 
Thanks, everyone, who might recognize that.  
 
I posted for anyone who might be grateful to get a recipe considering that there are obviously moldy buns out there.  
 
Have you considered the high humidity lately combined with possible longer transit times giving you mouldy buns? The date on the package is important too. Just some more suggestions to consider.  
 
Edited by Flutterby, 2020-09-11 09:41:16

asked a simple question and wanted a simple answer.  
 
Haven't had an issue so much with bread products except for one time the bread smelled like fish! No doubt i took the loaves back but no one could tell me why the bread would smell like fish! I even called back when the manager never called me with an explanation.  
 
I'm not interested in making my own bread either in case someone suggests i need to., thanks anyway.

My question is why are you eating so many hot dog buns? Lol just sounds like you buy them often in which case means you eat a lot of processed meat , in which case should be eaten very rarely for better health outcomes.

I read through all the comments and thought I should check a calander to see if it was the full moon, nope must be something in the wind.  
Back to the hotdog buns, everyone does realize that a plastic bread bag is almost impervious to air transfer, if a product was packaged before it had cooled you’re going to have trapped moisture, which leads to soggy buns and increased chance of mold forming.  
Thanks for the recipe flutterby, one thing I will say about homemade is it usually doesn’t stand a chance of going moldy, well not around me.  
Maybe I’m old school or something, anyone ever hear of a breadbox, they work pretty good.

..never eat to many hot dogs. It aint nobodys business how many hot dogs I eat. Oh, and never had a moldy hot dog bun yet.

Not that this is even really my thing, but you don't have to use them for hot dogs. I remember a drive-in restaurant that used to use hot dog buns for fish burgers. They would use a deep fried fish wedge, cut a cheese slice in half and lay both halves end to end, then put some tartar sauce in it and voila! They weren't bad. So, I started doing it too. Sometimes, I'll use three or four chicken nuggets in a row, lettuce and mayo for a long chicken burger. Sometimes I just butter 'em like dinner rolls or toast them and spread peanut butter on them. You don't have to use them just for wieners. I don't always buy bread, sometimes I just buy buns instead. If you're really worried about the health part of it, they do sell whole wheat buns.  
 
Edited by Triplethreat, 2020-09-12 15:48:42

My mom, in Winnipeg, has had trouble with that sometimes, depending on where she buys them (never issues if from Costco - everywhere else is a cr*pshoot, No Frills [Loblaws] seems to be the worst).  
 
I don't have issues, but they go immediately to my freezer and we usually just take out what we need. We're enough people that we easily go through a package in a sitting.