I loves me some Martin’s Potato Bread. One thing I’ve noticed is that it seems to take a lot longer to go over than regular bread does. I can’t keep a loaf of standard white or wheat bread more than a week without it getting all science-experimenty (sure, that’s a word) on me. But potato bread I can keep at least two weeks, and I swear I once had a loaf for a month (after a while, I was just keeping it to see how long I could before it turned green).
Is there something about the potato starch that resists mold?