On Tue, 10 Nov 2020 14:55:33 -0500, Sheldon Martin >
wrote:

>On Tue, 10 Nov 2020 09:53:00 -0800 (PST), Cindy Hamilton
> wrote:
>
>>Bah. My bakery puts bread in a plastic bag if you have them run it through
>>the slicing machine. The twist-tied plastic bag keeps the slices close together.
>>If left unsliced, they use a paper bag.
>>
>>I have them slice the bread for three reasons: uniform slices make for
>>better sandwiches; they can slice bread thinner than I can manage with
>>a knife, so portion control is better; I always freeze the bread anyway
>>and it's easier to pull one or two slices out of the freezer than to slice
>>a frozen loaf.
>>
>>Cindy Hamilton
>
>Every Jewish bakery I've ever been to and there have been too many to
>count puts a loaf of bread directly from the slicer in a white paper
>bag... even as a kid by the time I walked home half a loaf was eaten.

But of course that was very special bread from a Jewish baker in New
York. The best bread in the known universe and beyond.

On Tue, 10 Nov 2020 09:53:00 -0800 (PST), Cindy Hamilton
> wrote:

>On Tuesday, November 10, 2020 at 12:40:07 PM UTC-5, Pamela wrote:
>
>> The Jewish bread in a plastic bag in Squirt's photo is not there to
>> show what to avoid. It advertises the finest ingredients but no
>> baker proud of his trade would put bread in a plastic bag.
>
>Bah. My bakery puts bread in a plastic bag if you have them run it through
>the slicing machine. The twist-tied plastic bag keeps the slices close together.
>If left unsliced, they use a paper bag.
>
>I have them slice the bread for three reasons: uniform slices make for
>better sandwiches; they can slice bread thinner than I can manage with
>a knife, so portion control is better; I always freeze the bread anyway
>and it's easier to pull one or two slices out of the freezer than to slice
>a frozen loaf.
>
>Cindy Hamilton

Obviously you need to treat yourself to a quality bread knife... not
one of those POS serated knives free from the gaseteria. No one with
a functioning brain freezes good bread anyway.

On Tue, 10 Nov 2020 11:52:24 -0800 (PST), Cindy Hamilton wrote:


> If I don't freeze it, it gets moldy before I can consume it, no matter
> what kind of packaging it's in. It's wasteful to throw it away. Often
> I eat only three or four slices before it needs to be frozen.
>
Which is why I make ~400g loaves.

On Tuesday, November 10, 2020 at 3:05:10 PM UTC-5, Graham wrote:
> On Tue, 10 Nov 2020 11:52:24 -0800 (PST), Cindy Hamilton wrote:
>
>
> > If I don't freeze it, it gets moldy before I can consume it, no matter
> > what kind of packaging it's in. It's wasteful to throw it away. Often
> > I eat only three or four slices before it needs to be frozen.
> >
> Which is why I make ~400g loaves.

Good idea. But I'm not interested in making my own bread.

Cindy Hamilton

On Tue, 10 Nov 2020 15:04:28 -0500, Sheldon Martin >
wrote:

>On Tue, 10 Nov 2020 09:53:00 -0800 (PST), Cindy Hamilton
> wrote:
>
>>On Tuesday, November 10, 2020 at 12:40:07 PM UTC-5, Pamela wrote:
>>
>>> The Jewish bread in a plastic bag in Squirt's photo is not there to
>>> show what to avoid. It advertises the finest ingredients but no
>>> baker proud of his trade would put bread in a plastic bag.
>>
>>Bah. My bakery puts bread in a plastic bag if you have them run it through
>>the slicing machine. The twist-tied plastic bag keeps the slices close together.
>>If left unsliced, they use a paper bag.
>>
>>I have them slice the bread for three reasons: uniform slices make for
>>better sandwiches; they can slice bread thinner than I can manage with
>>a knife, so portion control is better; I always freeze the bread anyway
>>and it's easier to pull one or two slices out of the freezer than to slice
>>a frozen loaf.
>>
>>Cindy Hamilton
>
>Obviously you need to treat yourself to a quality bread knife... not
>one of those POS serated knives free from the gaseteria. No one with
>a functioning brain freezes good bread anyway.

How does one person (or maybe 2) eat a whole bread before it goes off,
good bread knife or not?

Bruce wrote:
> On Tue, 10 Nov 2020 14:55:33 -0500, Sheldon Martin >
> wrote:
>
>> On Tue, 10 Nov 2020 09:53:00 -0800 (PST), Cindy Hamilton
>> > wrote:
>>
>>> Bah. My bakery puts bread in a plastic bag if you have them run it through
>>> the slicing machine. The twist-tied plastic bag keeps the slices close together.
>>> If left unsliced, they use a paper bag.
>>>
>>> I have them slice the bread for three reasons: uniform slices make for
>>> better sandwiches; they can slice bread thinner than I can manage with
>>> a knife, so portion control is better; I always freeze the bread anyway
>>> and it's easier to pull one or two slices out of the freezer than to slice
>>> a frozen loaf.
>>>
>>> Cindy Hamilton
>>
>> Every Jewish bakery I've ever been to and there have been too many to
>> count puts a loaf of bread directly from the slicer in a white paper
>> bag... even as a kid by the time I walked home half a loaf was eaten.
>
> But of course that was very special bread from a Jewish baker in New
> York. The best bread in the known universe and beyond.
>

Even people in israel order their bread from jewish NY bakeries.

The finest in the universe!

Sheldon Martin wrote:
> On Tue, 10 Nov 2020 09:53:00 -0800 (PST), Cindy Hamilton
> > wrote:
>
>> On Tuesday, November 10, 2020 at 12:40:07 PM UTC-5, Pamela wrote:
>>
>>> The Jewish bread in a plastic bag in Squirt's photo is not there to
>>> show what to avoid. It advertises the finest ingredients but no
>>> baker proud of his trade would put bread in a plastic bag.
>>
>> Bah. My bakery puts bread in a plastic bag if you have them run it through
>> the slicing machine. The twist-tied plastic bag keeps the slices close together.
>> If left unsliced, they use a paper bag.
>>
>> I have them slice the bread for three reasons: uniform slices make for
>> better sandwiches; they can slice bread thinner than I can manage with
>> a knife, so portion control is better; I always freeze the bread anyway
>> and it's easier to pull one or two slices out of the freezer than to slice
>> a frozen loaf.
>>
>> Cindy Hamilton
>
> Obviously you need to treat yourself to a quality bread knife... not
> one of those POS serated knives free from the gaseteria. No one with
> a functioning brain freezes good bread anyway.
>

She probably doesn't have a jewish bakery where she is Popeye.

On 11/10/2020 2:59 PM, Bruce wrote:
> On Tue, 10 Nov 2020 11:52:24 -0800 (PST), Cindy Hamilton
> > wrote:
>
>> On Tuesday, November 10, 2020 at 1:32:15 PM UTC-5, Pamela wrote:
>
>>> The plastic bag creates extra humidity and is only for cheapness.
>>> Bread stored like that needs additional preservatives to stop mold
>>> and some have their own flavour.
>>>
>>> In the UK the Chorleywood Bread Process is popular for commercial
>>> low-protein bread with short proving times. I don't know how much
>>> the US uses the process and "Technology of Breadmaking" doesn't
>>> mention it ("Rapid Bread processing" in chapter 2)
>>>
>>> "Technology of Breadmaking" https://b-ok.cc/book/2526986/a37019
>>>
>>> Also ... https://www.bbc.co.uk/news/magazine-13670278
>>>
>>> Frozen bread might be acceptable but surely you can taste the loss
>>> of flavour? Personally I wouldn't freeze all bread as a matter of
>>> routine.
>>
>> If I don't freeze it, it gets moldy before I can consume it, no matter
>> what kind of packaging it's in. It's wasteful to throw it away. Often
>> I eat only three or four slices before it needs to be frozen.
>
> Same here. Freezing is the only option, unless I could buy 4 slices at
> a time.
>
Our Publix stores will sell you half a loaf if you ask. Or one roll if
they are packaged 4 or 6.

On Tuesday, November 10, 2020 at 4:24:41 PM UTC-5, Ed Pawlowski wrote:
> On 11/10/2020 2:59 PM, Bruce wrote:
> > On Tue, 10 Nov 2020 11:52:24 -0800 (PST), Cindy Hamilton
> > > wrote:
> >
> >> On Tuesday, November 10, 2020 at 1:32:15 PM UTC-5, Pamela wrote:
> >
> >>> The plastic bag creates extra humidity and is only for cheapness.
> >>> Bread stored like that needs additional preservatives to stop mold
> >>> and some have their own flavour.
> >>>
> >>> In the UK the Chorleywood Bread Process is popular for commercial
> >>> low-protein bread with short proving times. I don't know how much
> >>> the US uses the process and "Technology of Breadmaking" doesn't
> >>> mention it ("Rapid Bread processing" in chapter 2)
> >>>
> >>> "Technology of Breadmaking" https://b-ok.cc/book/2526986/a37019
> >>>
> >>> Also ... https://www.bbc.co.uk/news/magazine-13670278
> >>>
> >>> Frozen bread might be acceptable but surely you can taste the loss
> >>> of flavour? Personally I wouldn't freeze all bread as a matter of
> >>> routine.
> >>
> >> If I don't freeze it, it gets moldy before I can consume it, no matter
> >> what kind of packaging it's in. It's wasteful to throw it away. Often
> >> I eat only three or four slices before it needs to be frozen.
> >
> > Same here. Freezing is the only option, unless I could buy 4 slices at
> > a time.
> >
> Our Publix stores will sell you half a loaf if you ask. Or one roll if
> they are packaged 4 or 6.

My bakery will sell half a loaf, but I figure if I've made the trip I might
as well buy an entire loaf. I'd probably have to freeze some of the half-loaf
anyhow.


Cindy Hamilton

On Wed, 11 Nov 2020 07:46:56 +1100, Bruce > wrote:

>On Tue, 10 Nov 2020 15:04:28 -0500, Sheldon Martin >
>wrote:
>
>>On Tue, 10 Nov 2020 09:53:00 -0800 (PST), Cindy Hamilton
> wrote:
>>
>>>On Tuesday, November 10, 2020 at 12:40:07 PM UTC-5, Pamela wrote:
>>>
>>>> The Jewish bread in a plastic bag in Squirt's photo is not there to
>>>> show what to avoid. It advertises the finest ingredients but no
>>>> baker proud of his trade would put bread in a plastic bag.
>>>
>>>Bah. My bakery puts bread in a plastic bag if you have them run it through
>>>the slicing machine. The twist-tied plastic bag keeps the slices close together.
>>>If left unsliced, they use a paper bag.
>>>
>>>I have them slice the bread for three reasons: uniform slices make for
>>>better sandwiches; they can slice bread thinner than I can manage with
>>>a knife, so portion control is better; I always freeze the bread anyway
>>>and it's easier to pull one or two slices out of the freezer than to slice
>>>a frozen loaf.
>>>
>>>Cindy Hamilton
>>
>>Obviously you need to treat yourself to a quality bread knife... not
>>one of those POS serated knives free from the gaseteria. No one with
>>a functioning brain freezes good bread anyway.
>
>How does one person (or maybe 2) eat a whole bread before it goes off,
>good bread knife or not?

Two adults can easily polish off a small loaf, 3 lbs, in 3-4 days...
won't go off in that time. Often I'll bake rolls, they keep longer
because they are not sliced until ready to eat.

On Tue, 10 Nov 2020 16:24:30 -0500, Ed Pawlowski > wrote:

>On 11/10/2020 2:59 PM, Bruce wrote:
>> On Tue, 10 Nov 2020 11:52:24 -0800 (PST), Cindy Hamilton
>> > wrote:
>>
>>> On Tuesday, November 10, 2020 at 1:32:15 PM UTC-5, Pamela wrote:
>>
>>>> The plastic bag creates extra humidity and is only for cheapness.
>>>> Bread stored like that needs additional preservatives to stop mold
>>>> and some have their own flavour.
>>>>
>>>> In the UK the Chorleywood Bread Process is popular for commercial
>>>> low-protein bread with short proving times. I don't know how much
>>>> the US uses the process and "Technology of Breadmaking" doesn't
>>>> mention it ("Rapid Bread processing" in chapter 2)
>>>>
>>>> "Technology of Breadmaking" https://b-ok.cc/book/2526986/a37019
>>>>
>>>> Also ... https://www.bbc.co.uk/news/magazine-13670278
>>>>
>>>> Frozen bread might be acceptable but surely you can taste the loss
>>>> of flavour? Personally I wouldn't freeze all bread as a matter of
>>>> routine.
>>>
>>> If I don't freeze it, it gets moldy before I can consume it, no matter
>>> what kind of packaging it's in. It's wasteful to throw it away. Often
>>> I eat only three or four slices before it needs to be frozen.
>>
>> Same here. Freezing is the only option, unless I could buy 4 slices at
>> a time.
>>
>Our Publix stores will sell you half a loaf if you ask. Or one roll if
>they are packaged 4 or 6.

Half a loaf would still be too much, but rolls are an option since I
can buy those by the piece.

On Tue, 10 Nov 2020 16:37:41 -0500, Sheldon Martin >
wrote:

>On Wed, 11 Nov 2020 07:46:56 +1100, Bruce > wrote:
>
>>On Tue, 10 Nov 2020 15:04:28 -0500, Sheldon Martin >
>>wrote:
>>
>>>On Tue, 10 Nov 2020 09:53:00 -0800 (PST), Cindy Hamilton
> wrote:
>>>
>>>>On Tuesday, November 10, 2020 at 12:40:07 PM UTC-5, Pamela wrote:
>>>>
>>>>> The Jewish bread in a plastic bag in Squirt's photo is not there to
>>>>> show what to avoid. It advertises the finest ingredients but no
>>>>> baker proud of his trade would put bread in a plastic bag.
>>>>
>>>>Bah. My bakery puts bread in a plastic bag if you have them run it through
>>>>the slicing machine. The twist-tied plastic bag keeps the slices close together.
>>>>If left unsliced, they use a paper bag.
>>>>
>>>>I have them slice the bread for three reasons: uniform slices make for
>>>>better sandwiches; they can slice bread thinner than I can manage with
>>>>a knife, so portion control is better; I always freeze the bread anyway
>>>>and it's easier to pull one or two slices out of the freezer than to slice
>>>>a frozen loaf.
>>>>
>>>>Cindy Hamilton
>>>
>>>Obviously you need to treat yourself to a quality bread knife... not
>>>one of those POS serated knives free from the gaseteria. No one with
>>>a functioning brain freezes good bread anyway.
>>
>>How does one person (or maybe 2) eat a whole bread before it goes off,
>>good bread knife or not?
>
>Two adults can easily polish off a small loaf, 3 lbs, in 3-4 days...
>won't go off in that time. Often I'll bake rolls, they keep longer
>because they are not sliced until ready to eat.

I'm only one adult.

Bruce wrote:
> On Tue, 10 Nov 2020 16:37:41 -0500, Sheldon Martin >
> wrote:
>
>> On Wed, 11 Nov 2020 07:46:56 +1100, Bruce > wrote:
>>
>>> On Tue, 10 Nov 2020 15:04:28 -0500, Sheldon Martin >
>>> wrote:
>>>
>>>> On Tue, 10 Nov 2020 09:53:00 -0800 (PST), Cindy Hamilton
>>>> > wrote:
>>>>
>>>>> On Tuesday, November 10, 2020 at 12:40:07 PM UTC-5, Pamela wrote:
>>>>>
>>>>>> The Jewish bread in a plastic bag in Squirt's photo is not there to
>>>>>> show what to avoid. It advertises the finest ingredients but no
>>>>>> baker proud of his trade would put bread in a plastic bag.
>>>>>
>>>>> Bah. My bakery puts bread in a plastic bag if you have them run it through
>>>>> the slicing machine. The twist-tied plastic bag keeps the slices close together.
>>>>> If left unsliced, they use a paper bag.
>>>>>
>>>>> I have them slice the bread for three reasons: uniform slices make for
>>>>> better sandwiches; they can slice bread thinner than I can manage with
>>>>> a knife, so portion control is better; I always freeze the bread anyway
>>>>> and it's easier to pull one or two slices out of the freezer than to slice
>>>>> a frozen loaf.
>>>>>
>>>>> Cindy Hamilton
>>>>
>>>> Obviously you need to treat yourself to a quality bread knife... not
>>>> one of those POS serated knives free from the gaseteria. No one with
>>>> a functioning brain freezes good bread anyway.
>>>
>>> How does one person (or maybe 2) eat a whole bread before it goes off,
>>> good bread knife or not?
>>
>> Two adults can easily polish off a small loaf, 3 lbs, in 3-4 days...
>> won't go off in that time. Often I'll bake rolls, they keep longer
>> because they are not sliced until ready to eat.
>
> I'm only one adult.
>

Not even that.

On Tuesday, November 10, 2020 at 4:14:01 PM UTC-6, Hank Rogers wrote:
> Bruce wrote:
> > On Tue, 10 Nov 2020 16:37:41 -0500, Sheldon Martin >
> > wrote:
> >
> >> On Wed, 11 Nov 2020 07:46:56 +1100, Bruce > wrote:
> >>
> >>> On Tue, 10 Nov 2020 15:04:28 -0500, Sheldon Martin >
> >>> wrote:
> >>>
> >>>> On Tue, 10 Nov 2020 09:53:00 -0800 (PST), Cindy Hamilton
> >>>> > wrote:
> >>>>
> >>>>> On Tuesday, November 10, 2020 at 12:40:07 PM UTC-5, Pamela wrote:
> >>>>>
> >>>>>> The Jewish bread in a plastic bag in Squirt's photo is not there to
> >>>>>> show what to avoid. It advertises the finest ingredients but no
> >>>>>> baker proud of his trade would put bread in a plastic bag.
> >>>>>
> >>>>> Bah. My bakery puts bread in a plastic bag if you have them run it through
> >>>>> the slicing machine. The twist-tied plastic bag keeps the slices close together.
> >>>>> If left unsliced, they use a paper bag.
> >>>>>
> >>>>> I have them slice the bread for three reasons: uniform slices make for
> >>>>> better sandwiches; they can slice bread thinner than I can manage with
> >>>>> a knife, so portion control is better; I always freeze the bread anyway
> >>>>> and it's easier to pull one or two slices out of the freezer than to slice
> >>>>> a frozen loaf.
> >>>>>
> >>>>> Cindy Hamilton
> >>>>
> >>>> Obviously you need to treat yourself to a quality bread knife... not
> >>>> one of those POS serated knives free from the gaseteria. No one with
> >>>> a functioning brain freezes good bread anyway.
> >>>
> >>> How does one person (or maybe 2) eat a whole bread before it goes off,
> >>> good bread knife or not?
> >>
> >> Two adults can easily polish off a small loaf, 3 lbs, in 3-4 days...
> >> won't go off in that time. Often I'll bake rolls, they keep longer
> >> because they are not sliced until ready to eat.
> >
> > I'm only one adult.
> >
> Not even that.


LOL...

First guffaw of the day after spending the day peering at tiresome spreadsheets...

😎

--
Best
Greg

On Tuesday, November 10, 2020 at 1:47:47 PM UTC-6, Pamela wrote:
> On 19:03 10 Nov 2020, S Viemeister said:
>
> > On 10/11/2020 18:31, Pamela wrote:
> >
> >> In the current Covid lockdown here in the UK I have more bread
> >> delivered than we need, keep it at room temperature and expect to
> >> throw away the surplus by the time the next delivery comes. We
> >> keep no bread in the freezer except a tiny amount in case of
> >> supply problems.
> >>
> > I keep a good supply of flour and yeast, so I can bake what I
> > need, when I need it.
> When I'm working I don't have time to bake. Maybe we should get a bread
> machine but I don't really want more gadgets in the kitchen.

Bread doesn't require much hands on time. Most of it is waiting while you
can be doing something else. I buy it because the bread from the Italian
bakery is better than any bread I've ever made.

--Bryan

Ed Pawlowski wrote:
>
> Our Publix stores will sell you half a loaf if you ask. Or one roll if
> they are packaged 4 or 6.

Decent bakery at my main store too. They bake every day.
The baker I know starts at 3:30 each morning so there is fresh
by time the early shoppers arrive. Various bread and donuts.

They do have a few bins for fresh rolls. In a clear plastic
box with a lid. Bags there and tongs to take out what you
want.

Bought a nice, fresh 8" sub roll last week. Only 50 cents.
I took it home and used it for a nice italian sub.

On 11/10/2020 2:52 PM, Cindy Hamilton wrote:
> On Tuesday, November 10, 2020 at 1:32:15 PM UTC-5, Pamela wrote:
>> On 17:53 10 Nov 2020, Cindy Hamilton said:
>>
>>> On Tuesday, November 10, 2020 at 12:40:07 PM UTC-5, Pamela wrote:
>>>
>>>> The Jewish bread in a plastic bag in Squirt's photo is not there
>>>> to show what to avoid. It advertises the finest ingredients but
>>>> no baker proud of his trade would put bread in a plastic bag.
>>>
>>> Bah. My bakery puts bread in a plastic bag if you have them run
>>> it through the slicing machine. The twist-tied plastic bag keeps
>>> the slices close together. If left unsliced, they use a paper bag.
>>>
>>> I have them slice the bread for three reasons: uniform slices
>>> make for better sandwiches; they can slice bread thinner than I
>>> can manage with a knife, so portion control is better; I always
>>> freeze the bread anyway and it's easier to pull one or two slices
>>> out of the freezer than to slice a frozen loaf.
>>>
>>> Cindy Hamilton
>> The plastic bag creates extra humidity and is only for cheapness.
>> Bread stored like that needs additional preservatives to stop mold
>> and some have their own flavour.
>>
>> In the UK the Chorleywood Bread Process is popular for commercial
>> low-protein bread with short proving times. I don't know how much
>> the US uses the process and "Technology of Breadmaking" doesn't
>> mention it ("Rapid Bread processing" in chapter 2)
>>
>> "Technology of Breadmaking" https://b-ok.cc/book/2526986/a37019
>>
>> Also ... https://www.bbc.co.uk/news/magazine-13670278
>>
>> Frozen bread might be acceptable but surely you can taste the loss
>> of flavour? Personally I wouldn't freeze all bread as a matter of
>> routine.
>
> If I don't freeze it, it gets moldy before I can consume it, no matter
> what kind of packaging it's in. It's wasteful to throw it away. Often
> I eat only three or four slices before it needs to be frozen.
>
> Cindy Hamilton
>
Exactly! I don't eat enough bread to consume a loaf before it gets
moldy. Throwing out bread (even for the "critters") is wasteful.

Jill

On 2020-11-11 9:19 a.m., jmcquown wrote:
> On 11/10/2020 2:52 PM, Cindy Hamilton wrote:

>> If I don't freeze it, it gets moldy before I can consume it, no matter
>> what kind of packaging it's in.Â* It's wasteful to throw it away.Â* Often
>> I eat only three or four slices before it needs to be frozen.
>>
>> Cindy Hamilton
>>
> Exactly!Â* I don't eat enough bread to consume a loaf before it gets
> moldy.Â* Throwing out bread (even for the "critters") is wasteful.
>


Either do I. A loaf of bread lasts at least a week in my house. A good
loaf of unsliced will be stale and hard long before I can use it up, so
I buy sliced bread, usually day old, and put it into the freezer. I take
out a slice or two as needed. I can pop them into the toaster and press
the frozen button for a little extra toasting time and If I am making a
sandwich I just take it out a couple minutes ahead, and it will thaw
very quickly.

On 11/11/2020 10:17 AM, Dave Smith wrote:
> On 2020-11-11 9:19 a.m., jmcquown wrote:
>> On 11/10/2020 2:52 PM, Cindy Hamilton wrote:
>
>>> If I don't freeze it, it gets moldy before I can consume it, no matter
>>> what kind of packaging it's in.Â* It's wasteful to throw it away.Â* Often
>>> I eat only three or four slices before it needs to be frozen.
>>>
>>> Cindy Hamilton
>>>
>> Exactly!Â* I don't eat enough bread to consume a loaf before it gets
>> moldy.Â* Throwing out bread (even for the "critters") is wasteful.
>>
>
>
> Either do I. A loaf of bread lasts at least a week in my house. A good
> loaf of unsliced will be stale and hard long before I can use it up, so
> I buy sliced bread, usually day old, and put it into the freezer. I take
> out a slice or two as needed.Â* I can pop them into the toaster and press
> the frozen button for a little extra toasting time and If I am making a
> sandwich I just take it out a couple minutes ahead, and it will thaw
> very quickly.

Agreed. *If* I ate a lot of bread I could see baking my own. I am
perfectly capable of making several delicious types of good fresh yeast
loaves and rolls. Yummy right out of the oven. I'd still wind up
having to freeze most of it because I don't eat a lot of bread. <shrug>

Jill

"S Viemeister" wrote in message ...

On 10/11/2020 18:31, Pamela wrote:

> In the current Covid lockdown here in the UK I have more bread
> delivered than we need, keep it at room temperature and expect to
> throw away the surplus by the time the next delivery comes. We keep
> no bread in the freezer except a tiny amount in case of supply
> problems.
>
I keep a good supply of flour and yeast, so I can bake what I need, when
I need it.

===

I keep it all in anyway))

S Viemeister wrote:

> On 10/11/2020 18:31, Pamela wrote:
>
> > In the current Covid lockdown here in the UK I have more bread
> > delivered than we need, keep it at room temperature and expect to
> > throw away the surplus by the time the next delivery comes. We keep
> > no bread in the freezer except a tiny amount in case of supply
> > problems.
> >
> I keep a good supply of flour and yeast, so I can bake what I need,
> when I need it.

Same here. For 4-5 months I was making bread every week for a little
local grass-roots food bank.

Bryan Simmons wrote:

> On Tuesday, November 10, 2020 at 1:47:47 PM UTC-6, Pamela wrote:
> > On 19:03 10 Nov 2020, S Viemeister said:
> >
> > > On 10/11/2020 18:31, Pamela wrote:
> > >
> > >> In the current Covid lockdown here in the UK I have more bread
> > >> delivered than we need, keep it at room temperature and expect
> > to >> throw away the surplus by the time the next delivery comes.
> > We >> keep no bread in the freezer except a tiny amount in case of
> > >> supply problems.
> > >>
> > > I keep a good supply of flour and yeast, so I can bake what I
> > > need, when I need it.
> > When I'm working I don't have time to bake. Maybe we should get a
> > bread machine but I don't really want more gadgets in the kitchen.
>
> Bread doesn't require much hands on time. Most of it is waiting
> while you can be doing something else. I buy it because the bread
> from the Italian bakery is better than any bread I've ever made.
>
> --Bryan

Jewish rye is one I haven't gotten right with a bread machine so I get
that now and again. In fact, we got a loaf of that and one of
pumpernikel (also hard to make just right). Sale was 2 for 6$ and you
can mix-n-match. Pepperidge Farm which we like.

On 11/12/2020 9:47 PM, cshenk wrote:

>
> Jewish rye is one I haven't gotten right with a bread machine so I get
> that now and again. In fact, we got a loaf of that and one of
> pumpernikel (also hard to make just right). Sale was 2 for 6$ and you
> can mix-n-match. Pepperidge Farm which we like.
>

Doubt you will get a true Jewish rye with a bread machine. Nor will you
get it from Pepperidge Farms no matter how good you think it is, though
better than other packaged bread.

There are few bakeries left that can make a really good rye these days.
I know of a couple of bakeries that use the starter that has been
nurtured for decades. One of the bakeries in Philadelphia was only open
two days a week and people would take a bus and then the trolley just to
get a loaf or two. When we moved to CT I found a baker 30 miles away
and yes, I'd make the trip just for the bread. You won't find that
quality in a supermarket.

Yes, I'm a rye snob. Growing up that is what we had often. When I
lived with my grandmother for a few years she would go to the store in
the morning to get a loaf of rye for my breakfast of fried eggs and bacon.

Next up, Italian bread. Should we get Veccione's or DiNofa's today.

"cshenk" wrote in message
...

S Viemeister wrote:

> On 10/11/2020 18:31, Pamela wrote:
>
> > In the current Covid lockdown here in the UK I have more bread
> > delivered than we need, keep it at room temperature and expect to
> > throw away the surplus by the time the next delivery comes. We keep
> > no bread in the freezer except a tiny amount in case of supply
> > problems.
> >
> I keep a good supply of flour and yeast, so I can bake what I need,
> when I need it.

Same here. For 4-5 months I was making bread every week for a little
local grass-roots food bank.

====

I have been making bread for many years. Since I was was a teenager on
and off. Mostly on though. The only time I really stopped was when I was
working working long hours and even then sometimes at weekend

Since I got arthritis in my hands though, I use a machine.

cshenk wrote:
>
> Jewish rye is one I haven't gotten right with a bread machine so I get
> that now and again. In fact, we got a loaf of that and one of
> pumpernikel (also hard to make just right). Sale was 2 for 6$ and you
> can mix-n-match. Pepperidge Farm which we like.

Have you ever tried Arnold seeded jewish rye? I like that
much better than the Pepperidge Farm.

On Fri, 13 Nov 2020 08:27:04 -0500, Gary > wrote:

>cshenk wrote:
>>
>> Jewish rye is one I haven't gotten right with a bread machine so I get
>> that now and again. In fact, we got a loaf of that and one of
>> pumpernikel (also hard to make just right). Sale was 2 for 6$ and you
>> can mix-n-match. Pepperidge Farm which we like.
>
>Have you ever tried Arnold seeded jewish rye? I like that
>much better than the Pepperidge Farm.

Gary has absolutely no standards. This is supposed to be good rye
bread?

Arnold Bread, Jewish Rye, Seeded
unbleached enriched wheat flour [flour, malted barley flour, reduced
iron, niacin, thiamin mononitrate (vitamin b1), riboflavin (vitamin
b2), folic acid], water, rye flour, soybean oil, sugar, yeast, salt,
caraway seeds, molasses, preservatives (calcium propionate, sorbic
acid), ground caraway, grain vinegar, monoglycerides, datem, garlic
powder, onion powder, fumaric acid, soy lecithin, ground dill seed,
acetic acid, lactic acid, hydrogenated soybean oil, wheat gluten,
natural flavor, calcium sulfate.

LOL

Bruce wrote:
>
> On Fri, 13 Nov 2020 08:27:04 -0500, Gary > wrote:
>
> >cshenk wrote:
> >>
> >> Jewish rye is one I haven't gotten right with a bread machine so I get
> >> that now and again. In fact, we got a loaf of that and one of
> >> pumpernikel (also hard to make just right). Sale was 2 for 6$ and you
> >> can mix-n-match. Pepperidge Farm which we like.
> >
> >Have you ever tried Arnold seeded jewish rye? I like that
> >much better than the Pepperidge Farm.
>
> Gary has absolutely no standards. This is supposed to be good rye
> bread?
>
> Arnold Bread, Jewish Rye, Seeded
> unbleached enriched wheat flour [flour, malted barley flour, reduced
> iron, niacin, thiamin mononitrate (vitamin b1), riboflavin (vitamin
> b2), folic acid], water, rye flour, soybean oil, sugar, yeast, salt,
> caraway seeds, molasses, preservatives (calcium propionate, sorbic
> acid), ground caraway, grain vinegar, monoglycerides, datem, garlic
> powder, onion powder, fumaric acid, soy lecithin, ground dill seed,
> acetic acid, lactic acid, hydrogenated soybean oil, wheat gluten,
> natural flavor, calcium sulfate.
>
> LOL

Scary, isn't it? My standards are....does it taste good?

On Fri, 13 Nov 2020 13:51:30 -0500, Gary > wrote:

>Bruce wrote:
>>
>> On Fri, 13 Nov 2020 08:27:04 -0500, Gary > wrote:
>>
>> >cshenk wrote:
>> >>
>> >> Jewish rye is one I haven't gotten right with a bread machine so I get
>> >> that now and again. In fact, we got a loaf of that and one of
>> >> pumpernikel (also hard to make just right). Sale was 2 for 6$ and you
>> >> can mix-n-match. Pepperidge Farm which we like.
>> >
>> >Have you ever tried Arnold seeded jewish rye? I like that
>> >much better than the Pepperidge Farm.
>>
>> Gary has absolutely no standards. This is supposed to be good rye
>> bread?
>>
>> Arnold Bread, Jewish Rye, Seeded
>> unbleached enriched wheat flour [flour, malted barley flour, reduced
>> iron, niacin, thiamin mononitrate (vitamin b1), riboflavin (vitamin
>> b2), folic acid], water, rye flour, soybean oil, sugar, yeast, salt,
>> caraway seeds, molasses, preservatives (calcium propionate, sorbic
>> acid), ground caraway, grain vinegar, monoglycerides, datem, garlic
>> powder, onion powder, fumaric acid, soy lecithin, ground dill seed,
>> acetic acid, lactic acid, hydrogenated soybean oil, wheat gluten,
>> natural flavor, calcium sulfate.
>>
>> LOL
>
>Scary, isn't it? My standards are....does it taste good?

You forgot: Does it fit into my pie hole.

Bruce wrote:
> On Fri, 13 Nov 2020 13:51:30 -0500, Gary > wrote:
>
>> Bruce wrote:
>>>
>>> On Fri, 13 Nov 2020 08:27:04 -0500, Gary > wrote:
>>>
>>>> cshenk wrote:
>>>>>
>>>>> Jewish rye is one I haven't gotten right with a bread machine so I get
>>>>> that now and again. In fact, we got a loaf of that and one of
>>>>> pumpernikel (also hard to make just right). Sale was 2 for 6$ and you
>>>>> can mix-n-match. Pepperidge Farm which we like.
>>>>
>>>> Have you ever tried Arnold seeded jewish rye? I like that
>>>> much better than the Pepperidge Farm.
>>>
>>> Gary has absolutely no standards. This is supposed to be good rye
>>> bread?
>>>
>>> Arnold Bread, Jewish Rye, Seeded
>>> unbleached enriched wheat flour [flour, malted barley flour, reduced
>>> iron, niacin, thiamin mononitrate (vitamin b1), riboflavin (vitamin
>>> b2), folic acid], water, rye flour, soybean oil, sugar, yeast, salt,
>>> caraway seeds, molasses, preservatives (calcium propionate, sorbic
>>> acid), ground caraway, grain vinegar, monoglycerides, datem, garlic
>>> powder, onion powder, fumaric acid, soy lecithin, ground dill seed,
>>> acetic acid, lactic acid, hydrogenated soybean oil, wheat gluten,
>>> natural flavor, calcium sulfate.
>>>
>>> LOL
>>
>> Scary, isn't it? My standards are....does it taste good?
>
> You forgot: Does it fit into my pie hole.
>

He must have let a big one rip for you to be sniffing this much!

Ophelia wrote:

>
>
> "cshenk" wrote in message
> ...
>
> S Viemeister wrote:
>
> > On 10/11/2020 18:31, Pamela wrote:
> >
> >> In the current Covid lockdown here in the UK I have more bread
> >> delivered than we need, keep it at room temperature and expect to
> >> throw away the surplus by the time the next delivery comes. We keep
> >> no bread in the freezer except a tiny amount in case of supply
> >> problems.
> > >
> > I keep a good supply of flour and yeast, so I can bake what I need,
> > when I need it.
>
> Same here. For 4-5 months I was making bread every week for a little
> local grass-roots food bank.
>
> ====
>
> I have been making bread for many years. Since I was was a teenager
> on and off. Mostly on though. The only time I really stopped was
> when I was working working long hours and even then sometimes at
> weekend
>
> Since I got arthritis in my hands though, I use a machine.

I use a machine too for the grunt work part, then shape and bake.

Don and I go through about 1lb a week and just now, we have a store
bought set of types I don't make as well as the store does.

Ed Pawlowski wrote:

> On 11/12/2020 9:47 PM, cshenk wrote:
>
> >
> > Jewish rye is one I haven't gotten right with a bread machine so I
> > get that now and again. In fact, we got a loaf of that and one of
> > pumpernikel (also hard to make just right). Sale was 2 for 6$ and
> > you can mix-n-match. Pepperidge Farm which we like.
> >
>
> Doubt you will get a true Jewish rye with a bread machine. Nor will
> you get it from Pepperidge Farms no matter how good you think it is,
> though better than other packaged bread.

It works for what my experiences are.

> Yes, I'm a rye snob. Growing up that is what we had often. When I
> lived with my grandmother for a few years she would go to the store
> in the morning to get a loaf of rye for my breakfast of fried eggs
> and bacon.
>
> Next up, Italian bread. Should we get Veccione's or DiNofa's today.

Smile, rye has been one of the hard items to get locally since COVID.

Gary wrote:

> cshenk wrote:
> >
> > Jewish rye is one I haven't gotten right with a bread machine so I
> > get that now and again. In fact, we got a loaf of that and one of
> > pumpernikel (also hard to make just right). Sale was 2 for 6$ and
> > you can mix-n-match. Pepperidge Farm which we like.
>
> Have you ever tried Arnold seeded jewish rye? I like that
> much better than the Pepperidge Farm.

Probably but do not recall it.