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Are these two week old bread slices that look just fine safe to eat?

So I have this opened bag of Trader Joe's sourdough bread that has been sitting in my kitchen for probably at least two weeks now. It looks and smells just fine, not a speck of mold to be seen. Dare I eat this franken-bread? [more inside]
posted by mahamandarava on Mar 14, 2007 - 22 answers

Does bread ever get too stale to be useful for something?

Does bread ever get too stale to be useful for something? [more inside]
posted by Caviar on Feb 19, 2007 - 19 answers

Best mail-order food?

What are the finest mail-order food goods available at reasonable prices? I'm talking best bread, brownies, cakes, fruits, frozen pizzas, cookies -- any recommendations for extraordinary food at not-exhorbitant rates.
posted by shivohum on Feb 6, 2007 - 33 answers

A banana would have made it perfect

I just ate a peanut butter and honey sandwich on soft white bread. The bread on the honey side developed a kind of rough texture, almost like the bread had been lightly toasted on one side. Not unpleasant, but kind of odd. I noticed this when I was a kid and I've always wondered about it, and just now realized that someone here might know what's going on (I grew up in the South, and I have been known to eat molasses and butter sandwiches - the rough-texture thing doesn't happen with molasses, only honey. I don't know about other sugary syrup products).
posted by cilantro on Jan 30, 2007 - 30 answers

how to wash out flour?

How do I wash flour out of my towels? [more inside]
posted by iloveit on Jan 18, 2007 - 13 answers

Where to get bread in Los Angeles?

Where can I find decent sandwich bread in Los Angeles? [more inside]
posted by holyrood on Jan 3, 2007 - 16 answers

Pan Sobao and Pan De Agua Recipes!?

Puerto Rican Food Recipe Filter: I am a transplanted Boricua looking for recipes for Pan Sobao and Pan de Agua. Google gives the wrong recipes! I am looking for someone who: 1. Has had actual Pan Sobao from Puerto Rico. Pan Sobao from La Facciola is best. 2. Actually MAKES this, preferably in Puerto Rico, and has the right recipe. [more inside]
posted by Void_Ptr on Dec 12, 2006 - 7 answers

Baked in Holland - name that sweetbread!!

Help me find the name of a Dutch sweetbread (containing small bits of dried fruit and nuts) with entire "candied" banana baked inside. a special stollen? [more inside]
posted by ernie on Dec 5, 2006 - 9 answers

How do I eat crusty bread?

How do I eat crusty bread or other crumbly items like crackers without getting a big crumbly mess all over the table? [more inside]
posted by grouse on Nov 26, 2006 - 22 answers

Hardcore baking-related store in Chicago?

Help? What is the best baking-specific store in Chicago? [more inside]
posted by bash on Nov 25, 2006 - 3 answers

Converting cooking measurements from mass to volume

I'd like to make this (links to a YouTube anime clip including a recipe for making bread in a rice cooker). Unfortunately, all the measurements are listed in grams. How can I convert from grams to more conventional North American measurements? [more inside]
posted by DrSkrud on Nov 10, 2006 - 11 answers

Sitting on a goldmine?

Why does my bread become *hard* when stale, yet my crackers (graham, oreos) become *soft* when stale?
posted by 777 on Nov 8, 2006 - 9 answers

What do I do with alllll this bread??

What can I do with just-turned-stale bread, besides make French toast?
posted by Lisa S on Oct 26, 2006 - 34 answers

How do I bake bread with great crust?

I really, really love good crusty bread. Crust that's chewy and you have to really pull to get off the loaf. Could you please share your tips.
posted by ok on Sep 29, 2006 - 13 answers

But that's different.

Some sourdough recipes advise against using metal utensils and bowls. Why? And then why do these same sources turn around and tell you to put the dough in the (metal) workbowl of your stand mixer?
posted by ilsa on Sep 10, 2006 - 6 answers

What can I do with a hundred leftover potato rolls?

What do I do with a hundred extra potato rolls? [more inside]
posted by Caviar on Sep 1, 2006 - 15 answers

Your favorite bread-dough recipes (no bread machines)

Bakers and homemakers; I need bread/dough recipes. [more inside]
posted by snsranch on May 28, 2006 - 16 answers

What's protecting my homemade bread from mold?

What's protecting my homemade bread from mold? [more inside]
posted by Caviar on May 9, 2006 - 15 answers

bread and salt and wine and ...

A friend of mine is moving into a new house and I'm planning to bring her bread, salt, and wine on my first visit. Where do I find primo artisan bread in Los Angeles and what reasonably priced wine would the hive mind recommend to go with a meal of bread and salt? [more inside]
posted by rdr on Apr 18, 2006 - 17 answers

Yum! Caramel crust and lotsa bubbles...

PacificNW/Food Filter: Best walk-in outlets for artisan bread in Seattle or Portland areas; gonna be up there over the weekend and want to bring home some chewy-crusty-soury-airy loaves. In the Poilane/Balthazar mold... Thanks!
posted by dpcoffin on Feb 28, 2006 - 16 answers

How to make Subway Bread

Anyone have a recipe or method for making bread like they do a the Subway sandwich shops? Do they use special pans? How do they make their bread so good??
posted by GernBlandston on Feb 17, 2006 - 26 answers

Wholesale Flour in Washington DC

I would like to buy a 25-50 lb sack of flour in NWDC. The only place I can think of is Costco in Tenleytown, and I'm not a member. I'm limited to metro-accessible areas. Bonus points if it's unbleached white or whole wheat.
posted by The White Hat on Feb 11, 2006 - 10 answers

It's Bread! In a Can!

Has anyone here ever enjoyed canned bread? [more inside]
posted by mzurer on Feb 8, 2006 - 38 answers

Stopping bread mold

Anyone have tips for keeping bread fresh longer? My wife and I end up throwing out a lot of bread, putting it in the fridge dries it out... anyone got any tricks? Google was surprisingly unhelpful.
posted by Cosine on Nov 30, 2005 - 29 answers

Baby I Knead Your Love

So I'm making a cd for a friend, entitled "Music To Bake Bread To". I'm looking for suggestions for songs to include that have some sort of punny reference to breadbaking. [more inside]
posted by NewGear on Nov 4, 2005 - 55 answers

What tastes good with apples?

I have decided to throw an apple tasting party (10 guests) this weekend using 10 – 12 different types of orchard apples sold at a local grocery store. What other foods should I have available for my guests? [more inside]
posted by KathyK on Oct 24, 2005 - 27 answers

ID this bread.

Could you please help me identify this bread?
posted by riffola on Oct 11, 2005 - 5 answers

How do you tell if bread or cheese has gone bad when it's not obvious?

How do you tell if bread or cheese has gone bad when it's not obvious? [more inside]
posted by sdis on Sep 29, 2005 - 25 answers

I want your best healthy wheat bread recipes.

I want your best healthy wheat bread recipes. [more inside]
posted by prodevel on Sep 14, 2005 - 10 answers

How does the toaster know?

How does a toaster's light-dark control work? Perhaps something clever with a bi-metallic strip... can't believe the toast's 'doneness' is actually being tested; but from experience it seems more sophisticated than just adjusting a timer. How do dem? [more inside]
posted by Rash on Jul 17, 2005 - 12 answers

How to keep bread fresh?

How do I keep bread for more than a few days? [more inside]
posted by Caviar on Jul 2, 2005 - 24 answers

Rye Bread Help

We tried to bake Rye bread - but it comes out of the oven hard, not cooked through and the crust is burnt. As I do not have a diamond tip radial saw, it think it is time to make changes to our process. Does anyone have a proven, simple rye bread recipe. I want to emulate the store bought bread (in Toronto we have Dumphelmeyer). Do you use sour dough? Yeast? What kind of yeast? Thanks!
posted by bright77blue on Apr 9, 2005 - 5 answers

How much dough for dough?

I'm thinking about buying a bread machine. Should I pony up the extra cash for an expensive brand like the Zojirushi? Is anyone happy with a less expensive model? (please say yes) [more inside]
posted by bibliowench on Mar 13, 2005 - 28 answers

Sourdough Bread

Bakers, help! How do I get my sourdough sourer? [more inside]
posted by dame on Mar 6, 2005 - 21 answers

Essene Bread - tips on making it?

Essene/Sprout/Living Bread : I'm making Essene Bread. It's my understanding that this is something that's easy to mess up and the source of the mess up isn't always obvious. So if anyone has done this, I would appreciate your tips. [MI]. [more inside]
posted by duck on Feb 5, 2005 - 6 answers

Artisan Bread

Artisnal Bread. So I've been working on making some of that great artisnal bread that has become so popular in recent years, but I'm having a problem. It seems that all of my bread is much denser than my favorite bakery bread, no matter what kind of bread I'm making. Everything else is great, what am I doing wrong? [more inside]
posted by spaghetti on Nov 26, 2004 - 20 answers

does the culture that makes sourdough sour have any nutrition benefits?

My favorite kind of bread is Sourdough (it's Californian, dude!), and I know I should be eating something more wholegrainhighfiberlowcarbwhatever. But I'm curious... if the cultures in yogurt are healthy for you, does the culture that makes sourdough sour have any nutrition benefits over plain white bread? And does Sourdough really take 2-3X as long to get stale and moldy than other bread, or that just me?

Or can anybody reccommend a best-tasing Whole Wheat Sourdough?
posted by wendell on Aug 21, 2004 - 11 answers

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