My grandma keeps white bread for poison. But it is delicious. And so white.
white bread has a problem: It quickly becomes hard. If I buy it in the morning, at night it is already slightly dry. I thought it was always normal.
On Monday I baked the bread themselves. Flour, water, yeast, salt, sugar, oil. The bread is now (Thursday night) are still completely edible.
Why has my bread up now 4 days, while purchases of bread to feed for 2 days only useful for ducks?
theories:
- It lies on the flour. I use better.
- The bread from the baker is not fresh.
- bakers make the bread on purpose.
