dough conditioner ???
Good Afternoon! I hope everyone is enjoying their holiday.
So, here's my question. What do I need to add to my dough to make it last for more than one day?
I start off with a very nice sunflower, whole wheat, flax bread that is very nice and moist.
When I feel it the next day, it feels kind of dry and not as pliable. (stale?)
I would like to use it for sandwiches the next day, but too dry for me. Any thoughts?
(other than croutons) ha ha
Any help would be great.