Bread-Bakers v105.n048.3

To the list:
I bake a sourdough starter rise whole wheat bread at least every ten days..
This produces (it varies with the shaping) four standard size loaves of bread.
After cooling I freeze three loaves and leave one in the refrigerator.
If I don't refrigerate the loaf being used it stales rapidly if left out.
I don't know what the sourdough use has to do with this, if it has 
any, but it's what works for us.

Joe Quinton
j_r_quinton@sbcglobal.net