I have been a peruser of this list for quite some time and have really
benefited from suggestions I've read here. I have a feeling I've read advice
on how to keep homemade bread fresh (i.e., not moldy and not stale) longer,
but I can't put my finger on it. Any ideas? I find that the bread I make
without fat (substituting applesauce) gets moldy quickly. I remember reading
something abut putting something in the breadkeeper along with the bread and
would appreciate hearing from folks with better memories than my own.
PD Wadler
Chicago, IL