Adillo303
Head Chef
the discussion going about freezing and thawing food is currently discussing thawing safety. It got me thinking. I process my bread on a nylon board. When I am done I lay the board flat in the sink and put liquid idsh soap on it, I mix that around with a brush and while it is still kind of thick, I add some bleach to it. My thinking is that in breadmaking we are dealing with a growing thing. I want tom make sue that the surface that I work it on is sanitary when I start and when I end.
Anyone else take any special precautions?
AC
Anyone else take any special precautions?
AC