rockymtnbuds
The Dr is in
The problem with freezing bread is that it gets freezer burn pretty quick. I used to put loaves in a zip loc freezer bag so they’d keep better.
SourDough Breads
- Thread starter GrandPrix
- Start date
GrandPrix
Kayaking member
Big,I freeze my bread for aprox 2-3 weeks and than its time to bake again...and just like Rocky using proper Ziploc freezer bags would keep bread without a freezer burn for a period of time....30-60 days in the freezer should not be a problem imho...
In a day when I was hunting we would double wrap our moose meat in the wax butchers paper and 2 years later there was no issue with freezer burn....we did not have Ziploc in them days yet...lol...
At present time I am using Ziploc bags inside a 2qt sealed jar for long term storage 12-18 month also as a double check of the system I also double Ziploc bag and freeze,to see if it dries out faster or not....freezing will cause dessication of herb,meat or bread...
GrandPrix
Kayaking member
Now that you reminded me,went to burp the jars and snaped a pic....68% and 67% RH yeaa....
Your vegie bus.is one that loves manual labour and its like working on a farm,every minute you got free you can spent it working or every dolar you saved,you can use it for something...lol...it never ends imho....but I do admire your dedication to hard work and lots of it too....
Your vegie bus.is one that loves manual labour and its like working on a farm,every minute you got free you can spent it working or every dolar you saved,you can use it for something...lol...it never ends imho....but I do admire your dedication to hard work and lots of it too....
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GrandPrix
Kayaking member
"First, curious what the pot feels like at 68% RH...does it feel wet...does it feel dry?"....
If I roll a joint with 68% RH reading in the jar,it will combast at a nice slow burning rate and I will have a chance to taste/smell the terpenes and savour the experience and no its not wet or dry like hay.It will go into the freezer tomorrow in Ziploc bags.
Cuban cigar are stored at simular temps and RH...my basement temp.does not change much during the year 63-68F during the year...
I am not saying that this is the only way to dry,cure or store just my way to improve my herb toking...
If I roll a joint with 68% RH reading in the jar,it will combast at a nice slow burning rate and I will have a chance to taste/smell the terpenes and savour the experience and no its not wet or dry like hay.It will go into the freezer tomorrow in Ziploc bags.
Cuban cigar are stored at simular temps and RH...my basement temp.does not change much during the year 63-68F during the year...
I am not saying that this is the only way to dry,cure or store just my way to improve my herb toking...
GrandPrix
Kayaking member
Good to see you using whole wheat flour and the good result,soo how did you get that fancy art work on your bread to stay in place while baking???....what,no pot leaf???....lol....
soo,the taste and the mouth appeal is to your liking eh?....lol...see,if you give somebody a piece of bread to try,they will tell you when asked that it was good(a compliment),which does not mean anything to you as no info was given but just like you,if you go back for seconds that is the sign of approval,me thinx...what does "good" mean anyways and to whom?....
Your rooting cutting is making good progress...
For me in the end it was a tie between the cloner(took less time) and the cubes(it took longer) but they all but 2 out of 10 rooted...practise,practise just like anything,no?....
This is my garden deer,likes my growing peas,catnip,lettuce etc...only got 8 peas left and busy marking its territory too grrr....
soo,the taste and the mouth appeal is to your liking eh?....lol...see,if you give somebody a piece of bread to try,they will tell you when asked that it was good(a compliment),which does not mean anything to you as no info was given but just like you,if you go back for seconds that is the sign of approval,me thinx...what does "good" mean anyways and to whom?....
Your rooting cutting is making good progress...
For me in the end it was a tie between the cloner(took less time) and the cubes(it took longer) but they all but 2 out of 10 rooted...practise,practise just like anything,no?....
This is my garden deer,likes my growing peas,catnip,lettuce etc...only got 8 peas left and busy marking its territory too grrr....
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GrandPrix
Kayaking member
A miracle happened yeaaa...
I forgot that I made a back up for SanFran.sourdough culture from 2010 and today I found it in the freezer yeaaaaa......sooooo,I started a new jar with the frozen flakes, 1 1/2 cups of white flour,2 cups of hot water and ofcourse gotta feed it everyday and bring it to its mature strength for bread baking.
I am very happy as also in the same storage bag found another 3 envelopes with different SD frozen cultures that I used dozen years ago or so,they all should re-hydrate and work like new again....lol...its gonna be fun exploring the different tastes this winter yeaaa....
I forgot that I made a back up for SanFran.sourdough culture from 2010 and today I found it in the freezer yeaaaaa......sooooo,I started a new jar with the frozen flakes, 1 1/2 cups of white flour,2 cups of hot water and ofcourse gotta feed it everyday and bring it to its mature strength for bread baking.
I am very happy as also in the same storage bag found another 3 envelopes with different SD frozen cultures that I used dozen years ago or so,they all should re-hydrate and work like new again....lol...its gonna be fun exploring the different tastes this winter yeaaa....
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GrandPrix
Kayaking member
Had to bring my drying buds upstairs from the basemaent,cause the humidity is high with the rain we had...
WHxC99 on the left and FBxC99 on the right....
Chicken soup slowly starting to simmer yeaaa.....
I am doing the sourdough culture backup later on today as I just fed the culture and in few hours it will be more active and than I"ll do it....I am suprised how vigourous the culture was/is after 10 years storage in the freezer,dumbfounded I say...puffpufff....
WHxC99 on the left and FBxC99 on the right....
Chicken soup slowly starting to simmer yeaaa.....
I am doing the sourdough culture backup later on today as I just fed the culture and in few hours it will be more active and than I"ll do it....I am suprised how vigourous the culture was/is after 10 years storage in the freezer,dumbfounded I say...puffpufff....
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GrandPrix
Kayaking member
Ribs,its even better if you take some with you in a thermos for lunch while working/quading in the bush puffpuffff....:clap:
Annaba,that is the way I do it too just like the article,thanx for a link...only difference that after I made flakes,I stored them in freezer bag and froze it and after 10 years it came back roaring to life yeaaa....
I think the drying is the key to success here and storing in a air seal jar makes the difference too..
Its starting to flake,not dry yet and no rush....
Annaba,that is the way I do it too just like the article,thanx for a link...only difference that after I made flakes,I stored them in freezer bag and froze it and after 10 years it came back roaring to life yeaaa....
I think the drying is the key to success here and storing in a air seal jar makes the difference too..
Its starting to flake,not dry yet and no rush....
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GrandPrix
Kayaking member
The sourdough culture has dried out and flaked and I put it in a freezer baggie and an air tight sealed jar from canning tadaaaaaa....I should be good for another 10 years if I am still alive...lol...
Picture of some smaller wood fossils,nice rocks that I found kayaking etc....
Picture of some smaller wood fossils,nice rocks that I found kayaking etc....
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GrandPrix
Kayaking member
It may jus be the pic or the glare or somethin, but it looks like ya dated it 2010 again???
Beautiful collection.
Thanx Annaba it says 2019 now puffpuffff...
GrandPrix
Kayaking member
Wow 5000 years old yeast,nice find...don't forget in them days grain berry was somewhat different from what we use today,kamut,farro,teff etc....are very pleasant to eat and they also have a good mouth appeal....
There was something simular with beer yeast(3-5 years ago??) that was many thousands of years old and it worked just fine once refreshed....
My 10 year old frozen/dried SanFran sourdough culture came roaring to life,no ill effects...nice find BushDr..thanx eh...
I am getting ready to bake tomorrow as its supposed to rain whole day long yeaa....and yes,I routinely use kamut,farro,teff for bread baking....
Dr. Hook and the Medicine Show - "I Got Stoned An
https://www.youtube.com/watch?v=ZyA4FKVAtQw&list=PLdQHbWBFQj_we0V599aCCBjPJ28V9_uPU&index=164
There was something simular with beer yeast(3-5 years ago??) that was many thousands of years old and it worked just fine once refreshed....
My 10 year old frozen/dried SanFran sourdough culture came roaring to life,no ill effects...nice find BushDr..thanx eh...
I am getting ready to bake tomorrow as its supposed to rain whole day long yeaa....and yes,I routinely use kamut,farro,teff for bread baking....
Dr. Hook and the Medicine Show - "I Got Stoned An
https://www.youtube.com/watch?v=ZyA4FKVAtQw&list=PLdQHbWBFQj_we0V599aCCBjPJ28V9_uPU&index=164
GrandPrix
Kayaking member
Yes,I have tried it and loved the taste and aroma too....and the texture of the bread is nice and "thick"...sourdoughie type...
