I have questions about storing bread and flour. Currently I
store baked bread in aplastic bag, after it has cooled. But I notice that
this makes the crispy crust go away and leaves us with just a chewy
crust. I don't like this, and would prefer a way to keep the bread from
getting stale and crispy, but keep the crust nice and crispy.
About flour: I know some flour one should keep in the fridge. I
keep my whole wheat flour and rye flour there. How about other kinds of
flour, like semolina flour. What criteria should I use in deciding whether
to keep the flour in the fridge or not. BTW, I live in Iowa, where it is
quite dry for a good part of the year, but can be humid in the summer. In
the summer we seem to keep *everything* in the fridge. :)
Thanks,
Jen Griffin
losteye@dsmnet.com