onegoodwoman profile image 83

Calling Bread Bakers! After several weeks of learning to bake bread, completly from scratch,...


I am getting consistently good results. The kneading seemed to hold the key...I finally perfected that, after having kept the birds well feed. I am quite pleased with my last few loaves. They look attractive, they are light and airy, they taste good, rise well etc............ BUT, after a couple of days, the bread crumbles when I attempt to slice it. It is not fit for making sandwhich slices. Is this normal for homemade bread? Is there something more I can do? The reason I am bothering to do this at all is to avoid chemical preservatives.

 

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