The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

storage

moma's picture

Bread storage

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

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

/moma

 

RosaryMan's picture

2 Year Old Rye Flour

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

Hello,

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.

Michael.....

 

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 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.

bnom's picture

a time-sensitive question about bread shape and staying power

May 13, 2010 - 9:58am -- bnom
Forums: 

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!

sybram's picture

slate baking stones

September 17, 2009 - 6:14am -- sybram

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? 

ques2008's picture

OK to store egg wash (1 whole egg mixed with 1 tsp of water) in fridge for 2 days

April 6, 2009 - 4:20pm -- ques2008
Forums: 

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?

Many thanks.

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