h a l f b a k e r yIf ever there was a time we needed a bowlologist, it's now.
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We don’t eat too much bread in our house everyday so at the end of the week by the time I am half way through the loaf it has already started molding. The idea is to have a compartment or barrier somewhere at the mid point of the bread. That way the yeast from the upper part cannot infect the entire
loaf.
[link]
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So much easier than keeping your bread in the fridge / freezer. |
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[dentworth] how exactly is freezing the bread solving your problem? you remove a couple of slices, defrost it and then place the rest back into the freezer? |
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I remove only what I need, retie the bag, throw the bag back into the freezer. whats wrong with that? |
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it takes seconds to defrost in the micro, sometimes I just make frozen sandwiches for the kids , let them sit on the counter [the sandwiches not the kids], and by the time they come it's defrosted. |
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also, I was under the impression, the mold on bread was a totally different microrganism from the yeasts. remember penicillin? |
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Freezing bread ruins the consistancy (at least for me).
It's not the yeast, but bacteria that causes the mold |
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I like BrauBeaton's point. Packaged
bread isn't irradiated already? In places
where that's legal without scary
labelling, that would seem like an
obvious way of increasing its shelflife. |
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<imagines Xwave next to Microwave on the kitchen worktop> |
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Frozen bread is great for toast - just turn the dial up a couple of notches. |
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Yes - you can toast bread straight from
frozen.
In our house we get
through a loaf of bread a day so this
problem never arises. The upside of this
is that it justifies the cost of a bread
machine. |
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Fresh bread every morning. I wish I lived in your house. |
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While I favor the freezer and generally frown on superfluous packaging (creating extra garbage as it does), this does seem worthy. |
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