Joan Kanini on Instagram: "Possible Shelf-Life Prolongers (Backed by Facts) These common additives fight bacteria, mold, and oxidation to extend freshness way beyond natural bread (which lasts 3-7 days): Calcium Propionate A mold inhibitor derived from propionic acid; used in up to 0.3% of dough. Studies (e.g., FDA approvals) show it blocks fungal growth for weeks. Sorbic Acid/Potassium Sorbate Prevents yeast and mold; effective at 0.1-0.2%. Research from the Journal of Food Science confirms it