[Sca-cooks] Grating bread was Kitchen Scene by Campi

[Linda Peterson]

On Thu, 2 Jan 2003, Ron Carnegie wrote:
> they were not generally very light a fluffy.  As far as age, well that
> varied to, but they were not in the brittle state you are describing.  More
> often than not they were probably only a few days to a week old.  Sometimes

Regional differences! In our 12% humidity bread left out overnight -is- in
that brittle state. A bread box is never seen here, not airtight enough.
Most bread is kept in the fridge here since keeping it tightly sealed
enough to prevent "white toast" causes it to mold. I lived in NY one
summer when young and was shocked to learn why crackers came in wax paper
packages...

Mirhaxa  ;)

mirhaxa at morktorn.com