Although freezing is ok, putting bread in the fridge is not recommended. Many people think that bread going stale is because it is drying out. That is not correct. What happens is that the starch crystallizes. That is why you can put stale bread in the oven and if you don't dry it out, it will soften back up again. The crystals go back to being amorphous. Anyway, the staling action is sped up when bread is kept cold, except when frozen it stops or slows tremendously.
Marshall sol wrote: > Jack, > Its simpler to just freeze homemade bread as soon as it is cool, and > defrost a loaf as you need it. In warm weather, we also keep the > working loaf in the fridge. I believe the CS would indeed kill the > yeast, or most of it. > LOL, I once tried to make yogurt with some half and half I had > forgotten I added CS to. Needless to say, it didn't "yog"....... > paula > ----- Original Message ----- > From: "Jack Dayton" <[email protected]> > > > > > But then I ask myself yeast falls into the > > group of thingies ( sorry, that's the only > > word I came up with at this moment.) that CS > > kills, then it would seem like a sure path to > > unleavened bread. > > -- > The silver-list is a moderated forum for discussion of colloidal silver. > > Instructions for unsubscribing may be found at: http://silverlist.org > > To post, address your message to: [email protected] > > Silver-list archive: http://escribe.com/health/thesilverlist/index.html > > List maintainer: Mike Devour <[email protected]>
