On Jan 9, 11:49*am, Janet Bostwick > wrote:
*If you are making a
> lean bread (flour, water, yeast and salt only), a breathable container
> will preserve the crust longer. *If you are making an enriched dough
> bread (contains any or all of the following, eggs, fat of some kind,
> sugar and milk), a bag like a zip lock will do the best job.
>

I just KNEW the answer wudn't be simple. This will be my rule of dumb
now. Thanks. I'll start stitching that bag today.