Subject: | Re: Forthcoming BREAD BOOKS
| Date: | Mon, 22 Sep 2003 21:36:55 GMT
| From: | majorzx3@yahoo.com (Zed)
| Newsgroups: | alt.bread.recipes
|
On Mon, 22 Sep 2003 07:33:24 -0600, "Mike Avery"
<mavery@mail.otherwhen.com> wrote:
>On 22 Sep 2003 at 11:11, Zed wrote:
>
>
>Now I live in the mountains of Colorado, and a humid day is when we
>hit 20% humidity. Bread never molds here. It does stale though. To
>offset the staling, I usually store the bread cut side down on a cutting
>board, and cover the bread with a lightly moistened tea towel.
>
>Mike
I live off lake Ontario. It's usually very humid here. Average 60-70%.
Many days 90-100%, like today and yesterday. It's difficult to keep
mold off of bathroom walls. We painted 2 weeks ago and it's still not
completely dry yet. Breads have molds on them in a couple of days
usually. I was surprised when the bread I made did not have it on the
4th day. I just kept it wrapped in kitchen cloth. The reason I was
surprised was because I used to bake with an ABM and the bread
developed mold pretty fast. But it made bread in 3 hours, my hand made
bread was done in 40. A little but important difference I guess :-)
Zed
---
"Only Irish coffee provides in a single glass all four essential food groups:
Alcohol, Caffeine, Sugar & Fat"
|