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



---
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