I've seen a couple references (here and elsewhere) to diastatic malt improving shelf life. Not to get all sciency and stuff, but, is there a guideline as to how much it improves it (by a day, by multiple days)? While there's nothing like fresh baked bread (yeeuum), when I make it for others, I always tell them, slice it, put it in the freezer. It'd make it easier, though, on my elderly mom if it could last at room temperature (presliced by me) for an extra day or two. What do you think? No, no guidelines that I know of, Karen. It would depend a lot on the type of bread. Keeping bread fresh is problematic. I think her best bet for sandwich bread is to reheat it VERY briefly in the microwave (for sandwiches or untoasted bread), or, better, just toast it. For baguettes, etc. (somethining in chunks, not slices), heat, lightly covered with foil, in a 350°F oven for 5 minutes or so. PJH

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