RE: question about storing sourdough bread

[Guest guest]

At 07:30 PM 11/6/04 -0000, you wrote:

>Hi,

>

>I've been making long-fermented spelt/kamut sourdough breads for

>months now, but have not found a good way to store the loaves. I've

>tried in ziplock bags, but they lock in moisture, and mold begins to

>grow within a couple of days. Plastic wrap does the same thing. I've

>left it on the counter just covered with a dish towel, but then it

>gets hard and dry within a couple of days. Any suggestions would be

>greatly appreciated.

>TIA,

>Doris

I store bread on the counter in produce bags from the grocery store (that I

" accidentally " get too many of when I'm there). I don't tie them, just

wrap the end under.

After a few days I start to pay more attention and if I see spots growing,

toss it in the fridge. Depends on how fast I use it.

Those bags are the only happy medium of your two problems I've ever found.

MFJ

I wanna live! I wanna explore the Universe! And I wanna eat pie!

~Urgo

[Guest guest]

>>>>Any suggestions would be

greatly appreciated.

TIA,

Doris<<<<

Old-style bread box?

Carol

[Guest guest]

How about a paper lunch sack (or 2) with or without a thin produce bag

over it?

Deanna

[Guest guest]

Hi, Doris.

I've been storing bread just like Deanna mentioned.

I place the loaf into a paper bag (or wrapped in newspaper if I don't have a

bag) and then place it into a plastic supermarket bag or any other paper bag.

It's all about controling the humidity. Plastic alone allows water to condense

on the bag causing mold to grow rapidly while paper alone allows the water to

evaporate leaving you with dry, inedible bread only good for bread crumbs.

The combo is the way to go.