I used to find that home made bread went damp and sour smelling after a few days. This started suddenly and continued after I moved house. I never found out why, but now I slice the bread and freeze it and it's fine.
Not quite, it ended in 1954, and I believe the last thing rationed was sugar.
That included sweets.
I still have my ration card, with ink stamps on the bits you bought alot easier the Hoops you have to go thro to renew a driving licence these days (;
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Sweets and sugar were 1953.
Meat and any remaining items were ‘54.
That said, a dairy farmer told me the Government interference in the dairy industry via the Milk Marketing Board crippled it for decades, including spin offs like cheese production.
Or eat twice as much per day and do some vigorous exercise to burn it off.
I buy Cranks 'solid' wholemeal loaves and keep them on the top shelf of the fridge but sometimes they still develop blue mould after a few days
Some farmers have been using propionic acid for decades as a preservative. I seem to remember attachments that could be fitted to forage harvesters and combines that sprayed it into the crop being double-chopped or harvested back in the
1970's.But there could be unintended consequences -
coconut fat contains antifungals.
How do you stop the frozen slices from sticking together?
Several techniques
sheets of greaseproof or baking paper? between each slice
or
freeze each slice individually, and once frozen transfer straight to a bag and put back in freezer.
No one does enough vigorous exercise to burn off twice as much.
Not found this necessary with supermarket bread although I am not trying individual slices. Shopper puts wrapped loaves in freezer. User breaks off half loaf and moves to bread bin, re-wrapping remainder for further storage. About 4 days worth of medium sliced.
Homecooked likely to be much smaller loaves and faster turnover.
or use freezer bags to bag up each slice individually?
I love really, really fresh bread, but I don't normally consume much bread generally, so I only buy it - never tried baking it.
A large loaf can last me a month, so what I do is split a new loaf into pairs of slices, pop them in sandwich bags, and freeze them. I can then take a single slice out, or more, they can be left to self defrost in a hour, or toasted immediately via my toasters frozen bread setting.
Put slices in sandwich bags, two slices at a time, two slices can be easily parted, so you can take one or both out.
I freeze many things to keep them fresh and ready for use. Bacon packs get opened, and a plastic sandwich bag zigzagged between the slices. I bought some ready-made pancakes in a chilled pack of around 8, a month ago. I'd no intention of eating them all in one session, so I opened them, and put plastic between each one, then froze the whole pack.
Yesterday, I made up what would have been a cottage pie, big enough for
Thing is, when freezing, split things before freezing into the portion size you are likely to need to use them in.
In message snipped-for-privacy@marfordfarm.demon.co.uk>, Tim Lamb snipped-for-privacy@marfordfarm.demon.co.uk> writes
Me neither. With sliced bread, just make sure that the slices are loose before you freeze it, and then that there's nothing pressing on it. OK, occasionally a couple of slices do stick together, but are easily prised apart with a knife. Once frozen, the slices rarely stick together.
"Shop" sliced loaves don't seem to stick. Home made I check every two hours or so and separate them with a knife until they are completely frozen.
Indeed. The human body is quite efficient in this regard and people always seem to underestimate the amount of exercise required to burn off a treat. ISTR a single chocolate Hob Nob contains enough energy to power a human to climb the Blackpool Tower. In fact it might even have been a plain one!
I don't have a problem with the supermarket bread. It's the bread my wife bakes and slices before freezing that have the tendency to bind together. Rather than the above solutions I wonder if putting the freshly baked sliced loaf in the fridge first then freezing might be effective. I'll suggest it. We tend to take slices out as needed, either the night before or immediately if toasting.
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