As far as keeping bread longer, I've just started experimenting with soy lecithin. I notice that it doesn't totally dissolve in the dough (I can still see the particles after I've finished kneading, so I don't know if it's affecting the results I'm getting.) So far I don't think it's made an appreciable difference to the longevity of the bread. The biggest thing that I think keeps bread fresher longer is the length of the rise. For example your extra tangy sour dough bread (with no added yeast) or the no-knead recipes remain edible for several days.

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