Someone posted this a few digests ago and I responded with the
idea of storing your loaf with a a celery stick, but...
I was wondering what ingredents (natural) could be put into my
bread to prolong its shelf life. Not against mold, but against drying out
and getting hard. (Impossible, right?)
I figure there must be something in one of these fancy health food
stores, but alas I am not a frequenter of health food stores...
"Forgive me for I am a worm...It's better to burn out, than to fade away."