Hello Ulrike!

I was hoping that some of our European readers would chime in. It's
certainly always good to hear from you...

"Ulrike Westphal" > wrote in message
...
....
> Dusty,
> why not using a bread-box?? I wrap my sourdough bread into a linen towel
> and then into the "Tupperware" bread-box.
> Here in Europe there are two sizes available.
More and more I'm coming to the conclusion that something like that will
become necessary. Somehow I must find the room, always a problem in an RV.
<big sigh!>

I know that I must protect the bread from drying out, as that seems to be
the most serious impediment to long shelf-life in my area (albeit as I
travel that will surely change). Can you describe your "linen towel" a bit
more? In particular; size, shape? Then do you wrap it around the bread or
just drape it? What purpose does it serve inside a plastic box? Soak up
condensation?

> I previous times the people baked only once a week, but the last bread
often
> was too hard to bite. They often use bread-boxes from wood or pottery. Now
Yes. I'm sure this was the case. I had failed to consider that the last
few days may well have been a challenge to eat. As Samartha's graph clearly
laid bare, it would seem that either freezing or storage at room-temp would
be the best solutions. Obviously the RT storage is most useful...now it's
just the matter of finding some convenient storage space...

> you can use Tupperware if you don't want to freeze your Bread.
That will almost certainly be my option. Freezing is too expensive for an
RV (in terms of both space and energy), and one can't grab the loaf for a
quick slice. So ready-to-go at RT would seem to be the way to fly. Looks
like I'll hafta dig up my local Tupperware dealer and see what wares they
might have...

Good to hear from you again, Ulrike.

Dusty
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> Ulrike from Germany
>
>