The Accidental Scientist - The Science of Cooking

03/11/07 at 07:47:29

joshkeb Ex Member

Can anybody help me what I should do to make my bread FLUFFIER and LONG SHELF Age! thank you.
joshkeb@aol.com

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Reply #1 - 03/11/07 at 07:59:54

capchap Ex Member

Are you talking about white bread or all kinds?

Well I'm not sure about long shelf life, BUT
I read somewhere that sourdough bread lasts longer than plain white.

Also, I know if I add too much yeast it will rise more.

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Reply #2 - 04/22/07 at 18:34:32

Jan-A Ex Member

Try using a finer flour, and your bread will be lighter/fluffier.

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Reply #3 - 07/26/07 at 13:15:20

frfozo Ex Member

hi,

I can make more of brads
in my file in this forum there are many of rcipes
http://forum.hawaaworld.com/showthread.php?p=12812861&posted=1#post12812861
i made all kind of breads in my house . if you want to know any thing only show me pic of any bread i will write the method in inglish

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Reply #4 - 07/25/08 at 17:18:38

Roger_X Offline
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Welcome to Cooking!

Posts: 7

The only sure-fire method of keeping bread fresher, longer... toss it into a freezer after it has completely cooled and been sliced!

I freeze almost everything and notice little difference if I use a toaster. (Could also use an oven, etc.)

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Reply #5 - 07/26/09 at 20:26:17

myjeep Ex Member

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Reply #6 - 11/07/09 at 07:07:35

vick Ex Member

Try using a finer flour, and your bread will be lighter/fluffier. Roll Eyes

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Reply #7 - 11/21/09 at 05:21:14

Abigail Johnson Ex Member

yes. I agree with Making bread...

I'm not actually eating of bread.... just sometimes...

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Reply #8 - 11/21/09 at 23:49:25

-J-N- Ex Member

Would adding vitamin E or cinnamon oil increase the shelf life?

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Reply #9 - 12/16/09 at 05:05:14

ILAJ Offline
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Welcome to Cooking!

Posts: 19

I think this recipe is good to cook.

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Reply #10 - 12/17/09 at 06:22:44

paulyokaholnes Ex Member

have you tried flour improver?

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Reply #11 - 12/17/09 at 08:04:58

SimonWinchester Ex Member

I often find that my bread tastes more "solid" than it should do. I think the tip above about using a lighter flour may be a good one - I'll try that.

I had wondered whether the problem might be with my kneading technique.

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Reply #12 - 12/17/09 at 18:58:25