August 4, 2011 - 4:32pm
Shelf Life
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.
Thanks. Chris