# Is Potato Bread More Resistant to Mold?

**URL:** <https://boards.straightdope.com/t/is-potato-bread-more-resistant-to-mold/263364>\
**Category:** Factual Questions\
**Created:** [September 6, 2004, 6:35pm UTC](https://boards.straightdope.com/t/is-potato-bread-more-resistant-to-mold/263364 "2004-09-06T18:35:46Z")\
**Posts on this page:** 1\
**Page:** 1

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**Author:** ![TellMeI\_mNotCrazy](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/tellmei_mnotcrazy/32/3419_2.png) [@TellMeI\_mNotCrazy](https://boards.straightdope.com/u/TellMeI_mNotCrazy)\
**Post date:** [September 6, 2004, 6:35pm UTC](https://boards.straightdope.com/t/is-potato-bread-more-resistant-to-mold/263364/1 "2004-09-06T18:35:46Z")

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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?