Cool slice of ad­vice on freez­ing bread

Pretoria News - - LIFESTYLE - LUTHO PASIYA AS­SIS­TANCE

ALL TOO of­ten bread goes stale or, worse, mouldy be­fore we can eat it. In or­der to avoid that, some of us con­sider stor­ing it in the freezer, a move some frown upon.

The de­bate on whether there is a “right” way to store bread rages on.

I have al­ways been told that keep­ing it in the fridge is wrong.

We dug fur­ther to find out whether there is a right and wrong way to keep your bread for longer.

Ac­cord­ing to wik­iHow, when it comes to stor­ing bread, the fridge is your worst en­emy – bread goes stale faster in a fridge than it does at room tem­per­a­ture.

The site re­ports that the best way to keep bread at its best is to keep it at room tem­per­a­ture for a day or two, then wrap it and freeze it for longer-term stor­age. When you thaw it and heat it, it will taste freshly baked again.

Be­low are tips on how to store bread the right way, ac­cord­ing to wik­iHow. Your fridge keeps food fresher for longer, but some­times that is not the case.

Wrap bread in plas­tic or alu­minium foil

These types of wrap­ping will trap in the bread’s nat­u­ral mois­ture to keep it from dry­ing out and get­ting hard. If your bread came in a pa­per wrap­ping, toss it out.

Keep bread at room tem­per­a­ture for no more than two days Room tem­per­a­ture should be around 20ºC. Keep it away from di­rect sun­light, in a cool and dry place, such as in your pantry or a bread box.

Freeze ex­tra bread

If you have more bread than you can con­sume be­fore it goes stale within a few days, the best way to store it is by freez­ing.

Freez­ing bread drops the tem­per­a­ture enough to stop the starch in the bread from re­crys­tallis­ing and get­ting stale.

Don’t put bread in the fridge Sci­en­tific stud­ies have shown that this draws out the mois­ture and the bread be­comes stale three times faster than it would at room tem­per­a­ture. This hap­pens from a process known as “ret­rogra­da­tion”, which sim­ply means that the starch mol­e­cules crys­tallise and the bread gets tough.

Newspapers in English

Newspapers from South Africa

© PressReader. All rights reserved.