Salutations, friends.
I am pretty much happy with my whole grain formula. My query is pertaining too, the slicing and storage. Since our consumption of bread has decreased, I am confronted with an issue of spoilage. While my well baked loaves can last north of 6-7 days, I am still on occasion experience spoilage. Cutting the loaves in half or thirds before freezing helps a lot. That being said, To totally eliminate waste, my new procedure will be to freeze the loaves in individual two slice servings.
Finally! For those of you still interested, my question is. What do the members recommend for making uniform thin slices? My criteria are...
- Inexpensive
- Easy to use
Compact
Thanks for your help in advance.
Kind regards,
Will F.
Photo of this weekends indulgence meal for attention.
I always bake more than we can eat before spoilage, even after gifts. Consequently I always slice loaves before freezing, but I freeze them in the entire. We just pop off the number of slices we need for whatever. No extra plastic wrap, and no extra time wrapping for freezing. I just bag my sliced loaves in ULine S-7493 6"x4"x15" 1 Mil Gusseted poly bags, twirl the neck closed and secure with a twist-tie salvaged from produce bags from grocery shopping.
As to your actual question :) I use a Mark I Human eyeball to measure when I slice, and just do the best I can. I actually get pretty good results if you discount the last couple of inches of the loaf. At that point where fingers run out of room to grip things can get pretty strange.
Oh, and I do love a great Cheese Pizza! That one certainly looks like it qualifies!
Best of luck in your search
OldWoodenSpoon
In order:
Enjoy!