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Brian Mailman
 
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Wayne Boatwright wrote:

> Freezing works well. I usually bake a loaf of French bread once a week, but
> we never eat the entire loaf at the first meal. I freeze the remainder
> immediately after dinner. When I thaw it a few days later, it's just as good
> as when it was first baked. French bread, especially, will become stale
> overnight if left at room temperature.


sounds like you're in a low humidity environment... mine is good for at
least 3 days. then again, maybe b/c in san francisco 'french bread'
means sourdough and it has something to do with the starter.

try using the water you've boiled potatoes in as a liquid, that may help
you.

sorry, my shift keys are broken so no remarks about being shiftless...

b/