In article <a07f315e-8e69-8756-9cfa-922cfbd8db92
@example.net>, nospam@example.net says...
>
> On Mon, 18 Mar 2024, Bruce wrote:
>
> > On Sun, 17 Mar 2024 18:34:35 +0100, D <nospam@example.net> wrote:
> >
> >> On Sun, 17 Mar 2024, Dave Smith wrote:
> >>
> >>>> But, the socialist politicians in sweden are now trying to impose a
> >>>> sugar tax so that "the government" can produce healthy little swedes.
> >>>> Hopefully, with the center/right + nationalist government, we can still
> >>>> have the tasty and fairly cheap pastries for another 2 years at least!
> >>>> ;)
> >>>
> >>> It actually almost makes sense. They slap heavy taxes on tobacco and alcohol
> >>> because of the harm they do and the cost to the government health care
> >>> system. Sugar ranks up there as major factor in health problems.
> >>>
> >> No. Neither does. It is about the amount and not the substance. Since I
> >> believe only in individuals and the right they have to their own life and
> >> body, this socialist intervention is evil. It starts with sugar and ends
> >> with jews and conservatives if the woke rule.
> >
> > Ok, you're paranoid. That's often the case with extreme right wingers.
> >
>
> Nope, the word you're looking for is smart. =)

If you were a smarter troll, you might have lasted
longer.

Janet UK

On Mon, 18 Mar 2024 08:48:16 -0000, Janet <nobody@home.com> wrote:

>In article <a07f315e-8e69-8756-9cfa-922cfbd8db92
>@example.net>, nospam@example.net says...
>>
>> On Mon, 18 Mar 2024, Bruce wrote:
>>
>> > On Sun, 17 Mar 2024 18:34:35 +0100, D <nospam@example.net> wrote:
>> >
>> >> No. Neither does. It is about the amount and not the substance. Since I
>> >> believe only in individuals and the right they have to their own life and
>> >> body, this socialist intervention is evil. It starts with sugar and ends
>> >> with jews and conservatives if the woke rule.
>> >
>> > Ok, you're paranoid. That's often the case with extreme right wingers.
>>
>> Nope, the word you're looking for is smart. =)
>
> If you were a smarter troll, you might have lasted
>longer.

I don't know if he's trolling or a mental patient. But yeah, either
way it won't last long. He's Greg Sorrow minus the nastiness.

On Mon, 18 Mar 2024, Janet wrote:

> In article <a07f315e-8e69-8756-9cfa-922cfbd8db92
> @example.net>, nospam@example.net says...
>>
>> On Mon, 18 Mar 2024, Bruce wrote:
>>
>>> On Sun, 17 Mar 2024 18:34:35 +0100, D <nospam@example.net> wrote:
>>>
>>>> On Sun, 17 Mar 2024, Dave Smith wrote:
>>>>
>>>>>> But, the socialist politicians in sweden are now trying to impose a
>>>>>> sugar tax so that "the government" can produce healthy little swedes.
>>>>>> Hopefully, with the center/right + nationalist government, we can still
>>>>>> have the tasty and fairly cheap pastries for another 2 years at least!
>>>>>> ;)
>>>>>
>>>>> It actually almost makes sense. They slap heavy taxes on tobacco and alcohol
>>>>> because of the harm they do and the cost to the government health care
>>>>> system. Sugar ranks up there as major factor in health problems.
>>>>>
>>>> No. Neither does. It is about the amount and not the substance. Since I
>>>> believe only in individuals and the right they have to their own life and
>>>> body, this socialist intervention is evil. It starts with sugar and ends
>>>> with jews and conservatives if the woke rule.
>>>
>>> Ok, you're paranoid. That's often the case with extreme right wingers.
>>>
>>
>> Nope, the word you're looking for is smart. =)
>
> If you were a smarter troll, you might have lasted
> longer.
>
> Janet UK
>
Not at all! To serve and protect as the saying goes! =)

On Mon, 18 Mar 2024, Bruce wrote:

> On Mon, 18 Mar 2024 08:48:16 -0000, Janet <nobody@home.com> wrote:
>
>> In article <a07f315e-8e69-8756-9cfa-922cfbd8db92
>> @example.net>, nospam@example.net says...
>>>
>>> On Mon, 18 Mar 2024, Bruce wrote:
>>>
>>>> On Sun, 17 Mar 2024 18:34:35 +0100, D <nospam@example.net> wrote:
>>>>
>>>>> No. Neither does. It is about the amount and not the substance. Since I
>>>>> believe only in individuals and the right they have to their own life and
>>>>> body, this socialist intervention is evil. It starts with sugar and ends
>>>>> with jews and conservatives if the woke rule.
>>>>
>>>> Ok, you're paranoid. That's often the case with extreme right wingers.
>>>
>>> Nope, the word you're looking for is smart. =)
>>
>> If you were a smarter troll, you might have lasted
>> longer.
>
> I don't know if he's trolling or a mental patient. But yeah, either
> way it won't last long. He's Greg Sorrow minus the nastiness.
>

In case anyone wonders, I'm doing my best to distract Bruce and give him
some exercise. I read that exercise is good for peoples mental health. =)

On Mon, 18 Mar 2024 10:55:54 +0100, D <nospam@example.net> wrote:

>On Mon, 18 Mar 2024, Bruce wrote:
>
>> On Mon, 18 Mar 2024 08:48:16 -0000, Janet <nobody@home.com> wrote:
>>
>>> In article <a07f315e-8e69-8756-9cfa-922cfbd8db92
>>> @example.net>, nospam@example.net says...
>>>>
>>>> On Mon, 18 Mar 2024, Bruce wrote:
>>>>
>>>>> Ok, you're paranoid. That's often the case with extreme right wingers.
>>>>
>>>> Nope, the word you're looking for is smart. =)
>>>
>>> If you were a smarter troll, you might have lasted
>>> longer.
>>
>> I don't know if he's trolling or a mental patient. But yeah, either
>> way it won't last long. He's Greg Sorrow minus the nastiness.
>
>In case anyone wonders, I'm doing my best to distract Bruce and give him
>some exercise. I read that exercise is good for peoples mental health. =)

Thank you, that's very considerate.

On Mon, 18 Mar 2024, Bruce wrote:

> On Mon, 18 Mar 2024 10:55:54 +0100, D <nospam@example.net> wrote:
>
>> On Mon, 18 Mar 2024, Bruce wrote:
>>
>>> On Mon, 18 Mar 2024 08:48:16 -0000, Janet <nobody@home.com> wrote:
>>>
>>>> In article <a07f315e-8e69-8756-9cfa-922cfbd8db92
>>>> @example.net>, nospam@example.net says...
>>>>>
>>>>> On Mon, 18 Mar 2024, Bruce wrote:
>>>>>
>>>>>> Ok, you're paranoid. That's often the case with extreme right wingers.
>>>>>
>>>>> Nope, the word you're looking for is smart. =)
>>>>
>>>> If you were a smarter troll, you might have lasted
>>>> longer.
>>>
>>> I don't know if he's trolling or a mental patient. But yeah, either
>>> way it won't last long. He's Greg Sorrow minus the nastiness.
>>
>> In case anyone wonders, I'm doing my best to distract Bruce and give him
>> some exercise. I read that exercise is good for peoples mental health. =)
>
> Thank you, that's very considerate.
>
You're welcome! I do consider you my best trolling partner. It's great
exercise!

D wrote:

>
>
> On Sun, 17 Mar 2024, cshenk wrote:
>
> > D wrote:
> >
> > >
> > >
> > > On Sat, 16 Mar 2024, GM wrote:
> > >
> > > > D wrote:
> > > >
> > > >
> > > >
> > > > > On Fri, 15 Mar 2024, cshenk wrote:
> > > >
> > > > > > D wrote:
> > > > > >
> > > > > > >
> > > > > > >
> > > > > > > On Thu, 14 Mar 2024, cshenk wrote:
> > > > > >
> > > > > > > > > Thank you! That's a good point and very easy to test.
> > > > > > > > > Next time I'll definitely let it sit for longer and
> > > > > > > > > knead it more. I also read somewhere (haven't tested)
> > > > > > > > > that you can let the dough sit in the refrigerator
> > > > > > > > > for better taste. Maybe you've tried that?
> > > > > > > >
> > > > > > > > I tried the fridge method once but it didn't seem
> > > > > > > > better. I know some swear by it.
> > > > > > > >
> > > > > > >
> > > > > > > Strange! I know a chef, I'll have to ask him about it next
> > > > > > > time I meet him!
> > > > > >
> > > > > > Unless he's a baker, he's likely not to know or only
> > > > > > periferally know about it.
> > > > > >
> > > > > > I heard about it first in alt.bread.recipes fton Dick
> > > > > > Margoulis (I think that was his name). I took a hiatus
> > > > > > from newsgroups somewhere after my military retirememt and
> > > > > > in the interum, he left. I came back, but he was gone.
> > > > > >
> > > > > > It used to be a really good informative group but there
> > > > > > seems to only be 2 or 3 posters now. You might want to
> > > > > > join it?
> > > > > >
> > > >
> > > > > I wouldn't discount him he's an experienced guy. ;) Will check
> > > > > out the group, maybe there's still some nice inspiration
> > > > > floating around there. =)
> > > >
> > > >
> > > > Years ago I did cold fermentation, the bread turned out fine...
> > > > I'd leave it in for at least several days... this was usually
> > > > during warmer summer weather...
> > >
> > > Several days? I think now we're reaching territory way, way, waaay
> > > beyond my humble easy to make spelt bread. ;)
> > >
> > > Will see tomorrow or on monday, then it's time for attempt nr 2
> > > with longer time to rise, and it will be interesting to see the
> > > result.
> >
> > One if the problems with a 100% spelt or einsorn bread, is a
> > tendency to 'fall'. Mixed 20/80, It doesn't do that.
> >
>
> That's a good point! I'm done and yes, it does fall more than the
> wheat variety, so that is good advice! This time I did let it rise
> for more than 2 hours, and I think it improved. Difficult to tell for
> sure, we're talking tiny differences in taste here.

It's sort of a collective bit where 5-6 things each make slightly
better and together make a definate difference.

Let's look at your baking temps and times? There are valid deviations
for this one but there's pluses and minuses going for them.

Standard rules that don't deviate, Always preheat the oven fully for
bread.
-If cooking in cast iron, you have to preheat the bread pan (includes
lid if using). This is the classic method for most boule breads.
Preheating dutch oven seems to take 15 minutes.
-Pizza stones too. I don't have one but others here can tell you how
long to preheat them.
-While baking, minimize the times of open doors to 'check'.

Temps used are for 2 things, controlling rise and working with delicate
things.
-Higher temps tend to cause fast rise but somewhat inhibit as the top
'crusts over' sooner, from what I have seen. It can be too fast for a
'delicate' dough (cause them to fall in). Of note is pizzas are
normally 'high heat' cooked.
-The more spet or einkorn in the mix percentage, the more 'delicate'
the dough. They do better at relatively lower temps from my experience.
-The higher the heat setting, the faster the bake and you have to watch
them at the end as no matter what you do, it will vary by a minute or
two.
-Higher heat baking depends on a 'steady even oven' meaning it doesn't
swing by much.

Most breads range between 350F and 35 minutes bake times, and 400F for
16-18 minutes bake times but some are lower or higher.

Coda, I am only talking yeast breads here.

Graham and Cindy may have other aspects to talk about or a different
view due to their own experiences.

Yeast farts next maybe? There's no rush and we could move to 'why am I
adding this ingredient and what is the effect?

Wow! What a great post!

On Mon, 18 Mar 2024, cshenk wrote:

>> That's a good point! I'm done and yes, it does fall more than the
>> wheat variety, so that is good advice! This time I did let it rise
>> for more than 2 hours, and I think it improved. Difficult to tell for
>> sure, we're talking tiny differences in taste here.

> It's sort of a collective bit where 5-6 things each make slightly
> better and together make a definate difference.

Well, let's see, there are a couple of things here to try.

> Let's look at your baking temps and times? There are valid deviations
> for this one but there's pluses and minuses going for them.
>
> Standard rules that don't deviate, Always preheat the oven fully for
> bread.

Check!

> -If cooking in cast iron, you have to preheat the bread pan (includes
> lid if using). This is the classic method for most boule breads.

Aha! Next time, will preheat the lid as well! This is very much noted.

> Preheating dutch oven seems to take 15 minutes.

Check!

> -Pizza stones too. I don't have one but others here can tell you how
> long to preheat them.
> -While baking, minimize the times of open doors to 'check'.

This much I've managed. Check!

> Temps used are for 2 things, controlling rise and working with delicate
> things.
> -Higher temps tend to cause fast rise but somewhat inhibit as the top
> 'crusts over' sooner, from what I have seen. It can be too fast for a
> 'delicate' dough (cause them to fall in). Of note is pizzas are
> normally 'high heat' cooked.
> -The more spet or einkorn in the mix percentage, the more 'delicate'
> the dough. They do better at relatively lower temps from my experience.
> -The higher the heat setting, the faster the bake and you have to watch
> them at the end as no matter what you do, it will vary by a minute or
> two.
> -Higher heat baking depends on a 'steady even oven' meaning it doesn't
> swing by much.
>
> Most breads range between 350F and 35 minutes bake times, and 400F for
> 16-18 minutes bake times but some are lower or higher.

I do 30 minutes with lid at 230 C (446 F), then 12 minutes without lid
at 230 C.

However! With the spelt I had to reduce this down to 9-10 or so last
time.

> Coda, I am only talking yeast breads here.
>
> Graham and Cindy may have other aspects to talk about or a different
> view due to their own experiences.
>
> Yeast farts next maybe? There's no rush and we could move to 'why am I
> adding this ingredient and what is the effect?

Yeast farts? Sounds exciting! Bring it on! ;)

Best regards,
Daniel

D wrote:

> Wow! What a great post!
>
> On Mon, 18 Mar 2024, cshenk wrote:
(snipped a lot)

> >
> > Yeast farts next maybe? There's no rush and we could move to 'why
> > am I adding this ingredient and what is the effect?
>
> Yeast farts? Sounds exciting! Bring it on! ;)
>
> Best regards, Daniel

Ok! Yeast farts are just a humorous way to describe what's going on so
it's memorable (grin).

Basically pretend the yeast in breads comes in big males types with big
loud farts, and delicate little lady types with just tiny delicate
'puffs'. As the bread is assembled the yeasties get happy and fart a
bit. This makes the holes. Pita breads are male with one big central
bubble of trapped farts.

Breads that are 'fine' holed (little holes) are 'lady yeast' breads.

The primary reason for the differences, is in the recipes used. Milk
and milk products make 'lady' yeast farts. If you make a bread with
just water, yeast and flour and (hopefully a little salt so it won't
taste 'flat'), then you get male yeasties. Crusty french and italian
breads come to mind. Delicious but they dry out fast.

To make the crusty male fart type, it is critical to not cut into them
before they have cooled to room temp. This to avoid premature drying
out. The only mold preventive you have, is a counter top bakers rack
or something similar. This is a wire rack up on little feet so air
transits underneath. A 'wet spot' will develop underneath which is
initail steam escaping. If the bread is straight on the counter, the
bottom will mold in 3-4 days but 3 days is more common.

cshenk wrote:
> D wrote:
>
>> Wow! What a great post!
>>
>> On Mon, 18 Mar 2024, cshenk wrote:
> (snipped a lot)
>
>>>
>>> Yeast farts next maybe? There's no rush and we could move to 'why
>>> am I adding this ingredient and what is the effect?
>>
>> Yeast farts? Sounds exciting! Bring it on! ;)
>>
>> Best regards, Daniel
>
> Ok! Yeast farts are just a humorous way to describe what's going on so
> it's memorable (grin).
>
> Basically pretend the yeast in breads comes in big males types with big
> loud farts, and delicate little lady types with just tiny delicate
> 'puffs'. As the bread is assembled the yeasties get happy and fart a
> bit. This makes the holes. Pita breads are male with one big central
> bubble of trapped farts.
>
> Breads that are 'fine' holed (little holes) are 'lady yeast' breads.
>
> The primary reason for the differences, is in the recipes used. Milk
> and milk products make 'lady' yeast farts. If you make a bread with
> just water, yeast and flour and (hopefully a little salt so it won't
> taste 'flat'), then you get male yeasties. Crusty french and italian
> breads come to mind. Delicious but they dry out fast.
>
> To make the crusty male fart type, it is critical to not cut into them
> before they have cooled to room temp. This to avoid premature drying
> out. The only mold preventive you have, is a counter top bakers rack
> or something similar. This is a wire rack up on little feet so air
> transits underneath. A 'wet spot' will develop underneath which is
> initail steam escaping. If the bread is straight on the counter, the
> bottom will mold in 3-4 days but 3 days is more common.
>

Damn, where's thomas joseph when we need him :)

cshenk wrote:
> D wrote:
>
>> Wow! What a great post!
>>
>> On Mon, 18 Mar 2024, cshenk wrote:
> (snipped a lot)
>
>>>
>>> Yeast farts next maybe? There's no rush and we could move to 'why
>>> am I adding this ingredient and what is the effect?
>>
>> Yeast farts? Sounds exciting! Bring it on! ;)
>>
>> Best regards, Daniel
>
> Ok! Yeast farts are just a humorous way to describe what's going on so
> it's memorable (grin).
>

> To make the crusty male fart type, it is critical to not cut into them
> before they have cooled to room temp. This to avoid premature drying
> out. The only mold preventive you have, is a counter top bakers rack
> or something similar. This is a wire rack up on little feet so air
> transits underneath. A 'wet spot' will develop underneath which is
> initail steam escaping. If the bread is straight on the counter, the
> bottom will mold in 3-4 days but 3 days is more common.
>

Tell us more about your 'wet spot' LOL.

Where's Popeye when we need him?

On Tue, 19 Mar 2024, cshenk wrote:

> D wrote:
>
>> Wow! What a great post!
>>
>> On Mon, 18 Mar 2024, cshenk wrote:
> (snipped a lot)
>
>>>
>>> Yeast farts next maybe? There's no rush and we could move to 'why
>>> am I adding this ingredient and what is the effect?
>>
>> Yeast farts? Sounds exciting! Bring it on! ;)
>>
>> Best regards, Daniel
>
> Ok! Yeast farts are just a humorous way to describe what's going on so
> it's memorable (grin).
>
> Basically pretend the yeast in breads comes in big males types with big
> loud farts, and delicate little lady types with just tiny delicate
> 'puffs'. As the bread is assembled the yeasties get happy and fart a
> bit. This makes the holes. Pita breads are male with one big central
> bubble of trapped farts.
>
> Breads that are 'fine' holed (little holes) are 'lady yeast' breads.
>
> The primary reason for the differences, is in the recipes used. Milk
> and milk products make 'lady' yeast farts. If you make a bread with
> just water, yeast and flour and (hopefully a little salt so it won't
> taste 'flat'), then you get male yeasties. Crusty french and italian
> breads come to mind. Delicious but they dry out fast.
>
> To make the crusty male fart type, it is critical to not cut into them
> before they have cooled to room temp. This to avoid premature drying
> out. The only mold preventive you have, is a counter top bakers rack
> or something similar. This is a wire rack up on little feet so air
> transits underneath. A 'wet spot' will develop underneath which is
> initail steam escaping. If the bread is straight on the counter, the
> bottom will mold in 3-4 days but 3 days is more common.
>

Haha, brilliant! I will sure remember it now that you put it that way! =D

Hank Rogers wrote:

> cshenk wrote:
>> D wrote:
>>
>>> Wow! What a great post!
>>>
>>> On Mon, 18 Mar 2024, cshenk wrote:
>> (snipped a lot)
>>
>>>>
>>>> Yeast farts next maybe? There's no rush and we could move to 'why
>>>> am I adding this ingredient and what is the effect?
>>>
>>> Yeast farts? Sounds exciting! Bring it on! ;)
>>>
>>> Best regards, Daniel
>>
>> Ok! Yeast farts are just a humorous way to describe what's going on so
>> it's memorable (grin).
>>

>> To make the crusty male fart type, it is critical to not cut into them
>> before they have cooled to room temp. This to avoid premature drying
>> out. The only mold preventive you have, is a counter top bakers rack
>> or something similar. This is a wire rack up on little feet so air
>> transits underneath. A 'wet spot' will develop underneath which is
>> initail steam escaping. If the bread is straight on the counter, the
>> bottom will mold in 3-4 days but 3 days is more common.
>>

> Tell us more about your 'wet spot' LOL.

> Where's Popeye when we need him?

Popeye, alas, has been piped aboard the USS Good Ship Lollipop - for *eternity*...

:-\

--
GM

cshenk wrote:
....
> To make the crusty male fart type, it is critical to not cut into them
> before they have cooled to room temp. This to avoid premature drying
> out. The only mold preventive you have, is a counter top bakers rack
> or something similar. This is a wire rack up on little feet so air
> transits underneath. A 'wet spot' will develop underneath which is
> initail steam escaping. If the bread is straight on the counter, the
> bottom will mold in 3-4 days but 3 days is more common.

we don't have a mold problem with the breads we
make, but we also do let them properly dry out on a
rack before bagging them. since we have an oven
with racks we can remove we use those for letting
breads cool. we don't normally need all the racks
in there anyways when baking bread. if you don't
have a rack and don't want to get some you can use
lint-free towels and rotate the bread as it cools.
it's more work but it is acceptable. i've not had
problems with molds on breads.

after the bread is cool we either give it away,
put it in the fridge or freeze it. we don't leave
it out on the counter or in a bread box. it will
last quite a long time in the fridge and of course
much longer in the freezer (we double bag everything).

songbird

On Tue, 19 Mar 2024, songbird wrote:

> cshenk wrote:
> ...
>> To make the crusty male fart type, it is critical to not cut into them
>> before they have cooled to room temp. This to avoid premature drying
>> out. The only mold preventive you have, is a counter top bakers rack
>> or something similar. This is a wire rack up on little feet so air
>> transits underneath. A 'wet spot' will develop underneath which is
>> initail steam escaping. If the bread is straight on the counter, the
>> bottom will mold in 3-4 days but 3 days is more common.
>
> we don't have a mold problem with the breads we
> make, but we also do let them properly dry out on a
> rack before bagging them. since we have an oven
> with racks we can remove we use those for letting
> breads cool. we don't normally need all the racks
> in there anyways when baking bread. if you don't
> have a rack and don't want to get some you can use
> lint-free towels and rotate the bread as it cools.
> it's more work but it is acceptable. i've not had
> problems with molds on breads.
>
> after the bread is cool we either give it away,
> put it in the fridge or freeze it. we don't leave
> it out on the counter or in a bread box. it will
> last quite a long time in the fridge and of course
> much longer in the freezer (we double bag everything).
>
>
> songbird
>

In the refridgerator I get at least 5-6 days before the hardness makes it
difficult to eat.

songbird wrote:

> cshenk wrote:
> ...
> > To make the crusty male fart type, it is critical to not cut into
> > them before they have cooled to room temp. This to avoid premature
> > drying out. The only mold preventive you have, is a counter top
> > bakers rack or something similar. This is a wire rack up on little
> > feet so air transits underneath. A 'wet spot' will develop
> > underneath which is initail steam escaping. If the bread is
> > straight on the counter, the bottom will mold in 3-4 days but 3
> > days is more common.
>
> we don't have a mold problem with the breads we
> make, but we also do let them properly dry out on a
> rack before bagging them. since we have an oven
> with racks we can remove we use those for letting
> breads cool. we don't normally need all the racks
> in there anyways when baking bread. if you don't
> have a rack and don't want to get some you can use
> lint-free towels and rotate the bread as it cools.
> it's more work but it is acceptable. i've not had
> problems with molds on breads.
>
> after the bread is cool we either give it away,
> put it in the fridge or freeze it. we don't leave
> it out on the counter or in a bread box. it will
> last quite a long time in the fridge and of course
> much longer in the freezer (we double bag everything).
>
>
> songbird

Yup, I'm not entirely sure of the towel method. Susan (friend of mine)
used to just make a bed of coffee cups with open side up and put the
cooling breads on that.

Once properly cooled, mold is much less of a problem. Refridgeration
helps a lot.

cshenk wrote :

> Once properly cooled, mold is much less of a problem. Refridgeration
> helps a lot.

Refridgeration makes bread go stale faster. It may last longer, but
harms the flavor and texture.

Bake smaller loaves or freeze what you won't eat in 2-3 days.

--
Nothing makes me more productive than the last minute.

heyjoe wrote:

> cshenk wrote :
>
> > Once properly cooled, mold is much less of a problem.
> > Refridgeration helps a lot.
>
> Refridgeration makes bread go stale faster. It may last longer, but
> harms the flavor and texture.

I put them in breadbags.

> Bake smaller loaves or freeze what you won't eat in 2-3 days.

I only froze breads in Sasebo (home made) for longer deployments.
Better than the commisary ones as better wrapped but later Charlotte
about age 9 took over running the bread machine as needed.

On 2024-03-21, cshenk <cshenk@virginia-beach.net> wrote:
> heyjoe wrote:
>
>> cshenk wrote :
>>
>> > Once properly cooled, mold is much less of a problem.
>> > Refridgeration helps a lot.
>>
>> Refridgeration makes bread go stale faster. It may last longer, but
>> harms the flavor and texture.
>
> I put them in breadbags.

That doesn't really matter.

https://www.seriouseats.com/does-refrigeration-really-ruin-bread

--
Cindy Hamilton

Cindy Hamilton wrote:
> On 2024-03-21, cshenk <cshenk@virginia-beach.net> wrote:
>> heyjoe wrote:
>>
>>> cshenk wrote :
>>>
>>> > Once properly cooled, mold is much less of a problem.
>>> > Refridgeration helps a lot.
>>>
>>> Refridgeration makes bread go stale faster. It may last longer, but
>>> harms the flavor and texture.
>>
>> I put them in breadbags.
>
> That doesn't really matter.
>
> https://www.seriouseats.com/does-refrigeration-really-ruin-bread

we don't seem to care. :)

in other words, we store bread in the refridgerator for a
month or two, sometimes we keep it i the freezer when we know
we won't be using it anytime soon.

the comments about reheating are appropriate as Mom almost
always toasts her bread. i don't, but i may microwave it for
some seconds to warm it up and i do agree that it does make a
lot of difference. but for me and my tastebuds i don't detect
much of a change in flavor as much as it is a textural issue.

songbird

songbird wrote :

> we don't seem to care. :)
>
> in other words, we store bread in the refridgerator for a
> month or two, sometimes we keep it i the freezer when we know
> we won't be using it anytime soon.
>
> the comments about reheating are appropriate as Mom almost
> always toasts her bread. i don't, but i may microwave it for
> some seconds to warm it up and i do agree that it does make a
> lot of difference. but for me and my tastebuds i don't detect
> much of a change in flavor as much as it is a textural issue.

But . . . you don't even use the shift keys on your keyboard.
What do you know.

--
If progressives didn't have double standards,
they'd have no standards at all.

On Fri, 22 Mar 2024 09:12:38 -0400, songbird <songbird@anthive.com>
wrote:

>Cindy Hamilton wrote:
>> On 2024-03-21, cshenk <cshenk@virginia-beach.net> wrote:
>>> heyjoe wrote:
>>>
>>>> cshenk wrote :
>>>>
>>>> > Once properly cooled, mold is much less of a problem.
>>>> > Refridgeration helps a lot.
>>>>
>>>> Refridgeration makes bread go stale faster. It may last longer, but
>>>> harms the flavor and texture.
>>>
>>> I put them in breadbags.
>>
>> That doesn't really matter.
>>
>> https://www.seriouseats.com/does-refrigeration-really-ruin-bread
>
> we don't seem to care. :)
>
> in other words, we store bread in the refridgerator for a
>month or two

And it's not green by then? I freeze bread loaves and take slices off
one by one. When the bread's been dented during its journey from the
supermarket to our place, that process can cost me a finger.

Cindy Hamilton wrote:

> On 2024-03-21, cshenk <cshenk@virginia-beach.net> wrote:
> > heyjoe wrote:
> >
> >> cshenk wrote :
> >>
> >> > Once properly cooled, mold is much less of a problem.
> >> > Refridgeration helps a lot.
> >>
> >> Refridgeration makes bread go stale faster. It may last longer,
> but >> harms the flavor and texture.
> >
> > I put them in breadbags.
>
> That doesn't really matter.
>
> https://www.seriouseats.com/does-refrigeration-really-ruin-bread

Cindy, bread bags are plastic.

On 2024-03-22, cshenk <cshenk@virginia-beach.net> wrote:
> Cindy Hamilton wrote:
>
>> On 2024-03-21, cshenk <cshenk@virginia-beach.net> wrote:
>> > heyjoe wrote:
>> >
>> >> cshenk wrote :
>> >>
>> >> > Once properly cooled, mold is much less of a problem.
>> >> > Refridgeration helps a lot.
>> >>
>> >> Refridgeration makes bread go stale faster. It may last longer,
>> but >> harms the flavor and texture.
>> >
>> > I put them in breadbags.
>>
>> That doesn't really matter.
>>
>> https://www.seriouseats.com/does-refrigeration-really-ruin-bread
>
> Cindy, bread bags are plastic.

Crystallization of starches happens with or without a plastic bag.

--
Cindy Hamilton

Cindy Hamilton wrote:

> On 2024-03-22, cshenk <cshenk@virginia-beach.net> wrote:
> > Cindy Hamilton wrote:
> >
> >> On 2024-03-21, cshenk <cshenk@virginia-beach.net> wrote:
> >> > heyjoe wrote:
> >> >
> >> >> cshenk wrote :
> >> >>
> >> >> > Once properly cooled, mold is much less of a problem.
> >> >> > Refridgeration helps a lot.
> >> >>
> >> >> Refridgeration makes bread go stale faster. It may last longer,
> >> but >> harms the flavor and texture.
> >> >
> >> > I put them in breadbags.
> >>
> >> That doesn't really matter.
> >>
> >> https://www.seriouseats.com/does-refrigeration-really-ruin-bread
> >
> > Cindy, bread bags are plastic.
>
> Crystallization of starches happens with or without a plastic bag.

Cindy, another popped up and said you can also impede mold with
refigdgeration and another with freesing. I agreed.

I did not say I do either. I abhor frozen bread (others are fine with
it). I rarely put in the fridge. It's left out in a plastic bag.
Making assumptions can get you confused so best to ask ok? I know you
mean no harm.