On Mon 14 Feb 2005 05:34:42p, Brian Mailman wrote in rec.food.preserving:

> 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.

Brian, I'm in the Arizona desert. Need I say more? :-)

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

That's certainly worth a shot. I'll give it a try.

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