How would you store bread sticks? I have a glass pasta container. But most of them don't fit. Right now they're on a rack. I'm thinking of putting them in two paper lunch bags at each end. Any suggestions?
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?
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.
Hello, I am totally new to wheat and milling. I have a mill that was given to me last year as a gift...one 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.
REPRINTED WITH PERMISSION
An interesting article I ran across and I thought it would be worthwhile to post - if nothing else for consideration of the process of milling in the modern era.
I'm leaving town early tomorrow for a weekend getaway with friends. I've got a batch or sourdough bread rising which I will shape/bake tonight.
My question is: Are there shapes that would hold up better for the weekend? For example, boules or batards? Epis or baquettes? Larger v smaller loaves? I'm particularly interested in the epis question...I've never made them but my sense is they would hold up a little better because they're eaten as rolls not as sliced so would be less likely to dry out.
Really appreciate your input!
I've just acquired two pieces of slate to use in my ovens for baking bread and pizza. I'll have them cut to size 14" X 22" today (my ovens are 24" wide). That will give me an inch + all around. My question...........Do any of you leave your stones in your oven all the time, or does the repeated expanding and contracting with the heating and cooling lead to their break down? Also, do the stones impede or alter in a negative way anything else I would cook in the ovens?
I googled my question but I'm not getting the answer I'm looking for. Must be the way I phrased my question. But here's my question: i love the egg wash effect on breads but I find I'm wasting too many eggs. I know I can freeze egg white but for how long?
Also, can I store the egg wash I used tonite in the fridge for use again tomorrow or the next day? Is it safe to use egg wash twice, bacteria-wise?
And how long can egg whites be stored in the freezer? I know we can't freeze egg yolk.
Anyone with advice?