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Posted by Ozoned12 on Nov-29-2006 05:06:
Bread
Does bread last longer in the fridge?
Posted by Sunsnail on Nov-29-2006 05:07:
Nope.
Posted by Ozoned12 on Nov-29-2006 05:08:
| quote: |
Originally posted by Sunsnail
Nope. |
Damn all that work of puting it in for nothing. 
Posted by Sunsnail on Nov-29-2006 05:09:
yea, you better take it all out right away. It actually molds quicker!
Posted by Omega_M on Nov-29-2006 05:09:
Are you making threads out of compulsion today ?
Posted by wienerschnitzel on Nov-29-2006 05:09:
i thought it scared away the mold nomes?
Posted by Ozoned12 on Nov-29-2006 05:10:
| quote: |
Originally posted by Omega_M
Are you making threads out of compulsion today ? |
Who are you again.
Posted by enferno on Nov-29-2006 05:10:
freeze it instead of fridge.
Posted by Sunsnail on Nov-29-2006 05:10:
he should be asking you that, noob.
Posted by Omega_M on Nov-29-2006 05:13:
Atleast my threads made it beyond the first page.
Posted by Ozoned12 on Nov-29-2006 05:14:
| quote: |
Originally posted by Omega_M
Atleast my threads made it beyond the first page. |
I care?
Posted by Sunsnail on Nov-29-2006 05:15:
| quote: |
Originally posted by Ozoned12
I care |
it's ok. keep trying! 
Posted by Omega_M on Nov-29-2006 05:18:
| quote: |
Originally posted by Ozoned12
I care? |
Bread should always be stored at room temperature, preferably in an air tight box or bread bin to slow down the staling (is that a real word?) process.
Bread kept in the fridge will go dry extremely quickly. The reason for this is that the amount of water that can be absorbed by the starch in the bread declines sharply as the temperature drops towards zero. This can clearly be seen on frozen bread; there will be a thick layer of ice on the bread from the water that has been given up by the starch.
If bread is to be frozen then it is best to do it in as cold a freezer as you can manage, and then defrost it as quickly as you dare. This will make the water freeze before the bread can release it and thaw when the starch is capable of holding it, meaning that once the bread is back up to room temperature it will still be nice and soft.
It would be better to Google such things than make useless threads.
Posted by enferno on Nov-29-2006 05:22:
see? i told you, freeze it.
Posted by nchs09 on Nov-29-2006 05:24:
yes! fridge is better.. and nothing better than sour dough bread.. no fat no calories.... but so delish.
Posted by Sunsnail on Nov-29-2006 05:25:
| quote: |
Originally posted by nchs09
yes! fridge is better.. and nothing better than sour dough bread.. no fat no calories.... but so delish. |
sour dough bread doesn't have calories?
Posted by nchs09 on Nov-29-2006 05:27:
| quote: |
Originally posted by Sunsnail
sour dough bread doesn't have calories? |
nop
Posted by Sunsnail on Nov-29-2006 05:28:
| quote: |
Originally posted by nchs09
nop |
Posted by montie on Nov-29-2006 06:02:
yes it lasts longer in the fridge
and it will last even longer if you freeze it and then defrost it
but if you want best taste
keep it at room temperature and eat it before it molds
Posted by mezzir on Nov-29-2006 06:04:
bread box ftw
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