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So we've recently started baking our own bread on a somewhat regular basis. I know it won't keep forever, but I'm wondering what is the best system that folks have figured out to keep the bread as fresh as possible, as long as possible.
Thanks

asked by babycook almost 6 years ago
7 answers 715 views
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drbabs

Barbara is a trusted source on General Cooking.

added almost 6 years ago

This was one of the first foodpickle threads. Check this out:
http://www.food52.com/foodpickle...

Fff96a46 7810 4f5c a452 83604ac1e363  dsc03010
added almost 6 years ago

This was one of the first questions Amanda threw on here to get the pickle rolling:

http://www.food52.com/foodpickle...

With more people here now, it's possible you'll get more answers.

Fff96a46 7810 4f5c a452 83604ac1e363  dsc03010
added almost 6 years ago

Great minds think alike. : D

E4b7660b f3f6 4873 bd6d 2130a16403fb  img 1088
drbabs

Barbara is a trusted source on General Cooking.

added almost 6 years ago

I'm honored that you put me in that category. :)

Fc23ea4b 9ae1 494e 8a6f ba43f6488062  me by barbara tyroler
added almost 6 years ago

What kind of bread are you baking? I keep the second loaf of my 2 loaf recipe (1 egg, a quarter cup oil, a half a cup instant potatoe) in the fridge while the first loaf stays out on the counter. Between toast and sandwiches, neither loaf gets much age on it, and the second loses only a wee bit of freshness.

If it's crusty bread made with flour, salt, yeast and water--best eaten within 24 hours, or in a nice bread pudding gooey mix.

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added almost 6 years ago

Whatever happened to bread boxes?

F7848b0f a38f 4475 81a6 30e065cef3d3  img 0762
added almost 6 years ago

Thanks. That's helpful.