I found an opened bag of soy flour in the back of a cabinet sealed in a zip-lock bag. I have no idea how old it is, nor why I purchased it in the first place ;-). Do you think it's still good and if so, what can I do with it?
I am new to baking and have had some successes (I think anyway) with my breads, basic white loaf, wholemeal with some linseed and pumpkin seed loafs, also the cinnamon and oat meal loaf from this website, but I find that the bread does not keep for very long, and dries out , becoming stale and only really good for toasting after as little as 12 hours after baking.
Is there something I can do to prolong the shelf life, either in my process, or can I add something?
I'd be grateful for any insight.
I just baked some mini loafs of banana nut bread and want to send them to my daughter in college? What is the general shelf life for this type of bread? Should I consider sending something else with a longer shelf life? Thanks in advance!
As a new baker I have a question for you all. As we know, lots of ingredients have "Best if used by dates" on them. Everything from meat, to eggs, to peanut butter, to syrup. Anyway, I've been looking online to figure out how long these ingredients will really last. For example, a source I found said you can store butter for 1-3 months.
I just wanted to add a couple of observations about the 100% whole wheat sandwich breads I've been making lately.
First off, the epoxy method really does work. I've done it now by hand and by mixer and it really isn't that hard. I really like it. It seems to give the whole bread a better texture, and I'm getting whole grain breads that are soft enough for even my toddler to like it for PB&J sandwiches. And that's something.
So, my bread is drying out pretty quickly, which makes me sad. As a single person with only one girlfriend, we can only eat so much at once, and I am running our of houses for housewarming gifts. What's the best way to keep bread from getting stale?