I love whole grain bread, but I rarely go through a loaf in less than a week. Unfortunately, that means by the end of the week the last few slices are moldy/rotten.
I hate this waste. I tried a bread box, that didn't work. The only thing I can think to do is keep it in the refrigerator, but I've read that's not good for bread, either.
How can I keep the loaves from going bad? What are some good suggestions that'll keep that loaf more than a week and let me finish it off without having to throw any of it away?
Submitted May 07, 2017 at 09:19PM by llcucf80 http://ift.tt/2paf0Ri NoStupidQuestions
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