Back to basics

You all seem to be such proficient chefs. Well here is a place to share some of that cooking knowledge. Or do you have a cooking problem? Ask away. Jams and chutneys go here too.
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Odsox
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Location: West Cork, Ireland

Re: Back to basics

Post: # 204757Post Odsox »

Well Graham, all I can say is .. go to France, buy a common baguette late in the afternoon and try and eat it the next morning, it will be like a stick of rock. AFAIK baguettes are made with sour dough, although I admit with white flour.

Anyway, no matter how much preservative I put in my bread, I don't think it would still be edible after 2 weeks, which is how long it takes to eat our 3 loaf batch baking.
So is freezing sliced homemade bread more acceptable than using three times the energy to bake (gas) ? :dontknow:
Tony

Disclaimer: I almost certainly haven't a clue what I'm talking about.
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