How about mailing bread? I am about to try my first-ever batch of sour dough bread, once my starter is ready and we finish the loaf of whole wheat I made the other day. (BTW, I absolutely love the idea of using leaven with a two-hundred-fifty-plus year-old pedigree!) The idea of making actual sourdough rye, one of my favorite types of bread, is just irresistible! And I've had several requests from family. Bread shouldn't shake to crumbs no matter how poorly packed. But any suggestions on how to maximize freshness in mailed bread? Mine only has to travel five hundred miles -- still a bit too far for personal delivery!

• Reply