For anyone that sees espresso and thinks express, as in something fast, it’s actually meant to be pressed, as it’s an Italian term. So that’s hot water that went through pressed coffee powder.
None of this shit. Homemade uncooked unrisen or partially risen loaves in the freezer, cooked ones in cloth bread bags. If you don’t suck ass at making bread it will always be eaten before it goes stale but its still toastable or usable for cooking. Or just adjust loaf size to match consumption rate. In my region anything in plastic will go moldy before you get halfway, especially purchased loaves.
bonus: secret ingredient for general purpose slicing loaf. 6 to 10 tbsp of chestnut honey. The honey itself smells kinda iffy and tastes aeird but baking it in bread gives it this amazing aroma. Toasting brings out the aroma again after it cools. Great for real bread ice cream sandwiches, especially toasted if you do it as a bowl.
LG, back when I bought sliced bread, except for when the container was getting its occasional wash. In those cases CN or, more rarely, NE.
I switched to making better bread at home that could just chill on the counter as-is (cut side down) for days without issue. Then we figured out that part of my stomach issues are due to gluten (awaiting endoscopy for confirmation, but probably celiac based on an old DNA test that said I was likely, my dad officially getting it, and a host of symptoms that mostly went away when doing low-/no-carb diets).
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