Anna

January 13, 2015 at 9:40am

I add soy lecithin and non-diastatic malt powder for their keeping qualities. It buys me a few more days at least before the bread stales. I think it also depends on the environment in your kitchen. My friend has to keep bread in the fridge because otherwise her bread will go moldy in a few short days, and it's store-bought!
Your email address will not be published. Required fields are marked *

Plain text

  • No HTML tags allowed.
  • Lines and paragraphs break automatically.
  • Web page addresses and email addresses turn into links automatically.
The content of this field is kept private and will not be shown publicly.