Guest guest Posted August 16, 2004 Report Share Posted August 16, 2004 I need you help in this question, which was posted to the sister group " Jewish Cuisine " and I found nothing smart to respond to that. A lady asked me the following question: > Every time I bake pure white spelt bread at home the crusts come > out hard and when they cool off they become soggy. I have food > alergies so I can not use eggs, milk, to brush the tops of my bread. > When the ovens are hot I throw water inside to make the loves come > out a little bigger and to form a hard crust that does not stay when > it cools off. > > Every time I try to store my spelt bread it goes bad very quickly. I > tried putting it in the fridge and it became moldy and sticky after > the first night. I wrapped it up in foil and the bread became soft > and soggy. When I wraped it up in paper bags they became hard and > dry. does anyone have any suggestions > > I am looking for a kosher natural preservative to prolong the shelf > life of my bread That sounds rather difficult to me, especially being more than one problem. Any idea anyone? Thank you! Gabriella Quote Link to comment Share on other sites More sharing options...
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