The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts


eeyore150's picture

Flatbread HELP!

August 15, 2011 - 11:53am -- eeyore150

I regularly make flatbread, using a bread machine to make the dough, then rolling out flat and throwing onto a hot griddle pan.  The breads start to bubble within a few seconds and when cooked (1 - 2 mins) are beautifully soft and puffy.

However, I recently cooked some for a dinner party, and to save time and effort, I rolled out the breads a couple of hours ahead of time, instead of rolling them immediately prior to cooking as I do normally.  I stacked them with sheets of grease proof paper between each bread and kept them at room temperature until I needed to cook them.

moma's picture

Bread storage

July 28, 2011 - 3:48am -- moma

Hi there

I am wondering. Once I cracked the code to a nice loaf I do not plan on baking one everyday ;) - I plan to freeze some.

Are there any procautions on freezing SD bread? how will the crust get? (do you have any experiences with that?).

How do you store SD bread on the counter ? paper or plastic?


Thank you



RosaryMan's picture

2 Year Old Rye Flour

February 2, 2011 - 10:00am -- RosaryMan


I just found the site.  I haven't done much looking around, yet, but it looks like it'll be a good one.  I was wondering how long can rye flour be stored in the refrigerator freezer.  The expiration date on the bag is Feb. 10, 2009.  The bag is unopened and has been in the freezer the whole time.  The brand is Hodgson Mill.  Thank you.



catfuzz's picture

Wheat - differences and storage

January 31, 2011 - 2:59pm -- catfuzz

Hello, I am totally new to wheat and milling.  I have a mill that was given to me last year as a of the nicer hand crank types.

Today I purchased 2- 25lb bags of Wheat Montana (so excited to see at Walmart!!)...I got one bag of Bronze Chief and one Prairie Gold.  I want to go back and get the Red Spring wheat...I regret not picking up one of each.


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