Lifelife

Wed Dec 5, 2018, 01:39 PM

Tired of throwing away moldy bread?

Try this; Instead of tying the end of the wrapper air tight, leave a little slack so that a small amount of air can pass into and out of the wrapper, yet maintain the bread's freshness.

Sometimes moist air with a higher dewpoint can condense inside the loaf wrapper when trapped air becomes cooled below that point. It is the presence of water that causes mold. Allowing the trapped moisture to escape when the temperature cools can extend the useful life of the loaf.

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Reply Tired of throwing away moldy bread? (Original post)
oflguy Dec 5 OP
Gunslinger201 Dec 5 #1
oflguy Dec 5 #2
Grebbid Dec 5 #3
Gunslinger201 Dec 5 #4

Response to oflguy (Original post)

Wed Dec 5, 2018, 01:44 PM

1. I wonder why artisan breads are in paper?

When Susan makes Pot Roast she uses wine in the “gravy”

Great to soak it up with a nice chunk of sourdough

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Response to Gunslinger201 (Reply #1)

Wed Dec 5, 2018, 02:26 PM

2. My guess is tradition

But paper wrappers lend themselves to a small amount of air intrusion, even when the the end is twisted.

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Response to Gunslinger201 (Reply #1)

Wed Dec 5, 2018, 03:04 PM

3. Probably to keep the exterior crusty and not soften.

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Response to Grebbid (Reply #3)

Wed Dec 5, 2018, 03:10 PM

4. That makes sense

You never see a Baguette in Plastic

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