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I've made an observation, that the act of freezing and thawing bread seems to extend its shelf life. There are times when I have bought a quality wholemeal loaf and not wanted to start using it straight away. I have frozen it, to unfreeze a few weeks later. Lo and behold, the thawed bread keeps for much longer than freshly bought bread. Which is useful to know for someone leading a batchelor pad existence :). Maybe the freezing is killing off micro-organisms (yeast?) latent in the bread, waiting to make it go mouldy.
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