I make way too much bread for the two of us to eat, and I have a very small freezer that’s already pretty stuffed. So I’d like my loaves to have a little bit more shelf life. Stale bread isn’t a problem, I can always use it as croutons or a bread pudding; I want to keep it from going moldy just a leetle bit longer.
The only real ingredients that seem to be available to home bakers that I’ve found are ascorbic acid and calcium prprionate. Do any of you use either of these, and if so, how? And do either of them change the taste of the bread, or affect the crust or the crumb? Do you favor one over the other? Should I just get an auxiliary freezer? Or should I just wait to bake a new loaf until the old goes moldy (or is eaten...)? A couple of websites suggest using a preferment.
Thanks for your input, friends.
The only real ingredients that seem to be available to home bakers that I’ve found are ascorbic acid and calcium prprionate. Do any of you use either of these, and if so, how? And do either of them change the taste of the bread, or affect the crust or the crumb? Do you favor one over the other? Should I just get an auxiliary freezer? Or should I just wait to bake a new loaf until the old goes moldy (or is eaten...)? A couple of websites suggest using a preferment.
Thanks for your input, friends.
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