Grandpa’s Brief

• Use muffin ring
• Beat egg whites to meringue
• Sift flour
• Add corn starch
• Fill rings only half way
• Pour batter, add water, cover
• Cook low and slow or they will burn or be undercooked

In a non stick skillet

1. In a very hot skillet
2. Add 1 C heavy whipping cream
3. Add 1 C cheddar cheese
4. Opt: 1/4 C Gruyere
5. Add 3 C precooked elbow macaroni
6. Let simmer 5 minutes
7. Stir in and plate with toppings
8. Optional:  Top with mozzarella and put under broiler for 2 minutes

Optional toppings:

• Bacon, sausage, jalapeno, banana peppers, diced tomato, black olives, diced onion, capicola, mozzarella, gorgonzola, etc

1. Mix up pancake batter – any method
2. Spray muffin pan
3. Put batter in 3/4 of the way up
4. Cook 400º for about 15 minutes
5. Turn out muffins and put in apples sauteed in butter and brown sugar
6. Add some heavy cream
7. Reduce to a sauce
8. Top with apples, and serve with syrup
9. Top with grandpa’s CinnaSugar

The acidification of the dough by lactic acid bacteria in our sourdough starter and other physical-chemical changes during the breadmaking process help protect against premature bread firming and drying. Additionally, these acids also help prevent molding, and in my experience (and also that of the WSU Bread Lab), usually keep a loaf perfectly edible for a week or more—all without any chemical preservatives.

The Science: from baking to staling

Before we get into solutions for the best way to store bread, we should first briefly talk about stale bread: no one’s favorite, unless we’re making French toast, ribollita, bruschetta, or bread crumbs and croutons, of course. But what happens behind the scenes when the dough is baked, left to cool, and on its way to staleness?

As bread dough is baking, the starch granules (which wheat flour is primarily composed of) gelatinize. When they gelatinize, they swell from the moisture in the dough, and their rigid, crystalline structure transforms into a non-crystalline (amorphous) form (very similar to what happens when you make a tangzhong or yudane). When the baked loaf is removed from the oven, it begins to cool. From this point on, the crust and crumb begin to harden over time as starch (and most significantly, amylopectin) undergo retrogradation, a re-ordering into a crystalline form.

This retrogradation means a hardening of the crumb as moisture moves out from the starches, eventually taking a loaf of bread from soft and pliable to excessively hard and what we identify as stale. Other processes begin to take effect with the crust as well, as it begins drawing moisture out from the crumb into itself, making the crust rugged and leathery.

In general, staling can be reversed somewhat by reheating the bread to sufficient temperature (140°F / 60°C) but it can’t completely reverse the effects of staling, and the results from heating will only last a short time. You can see this directly in your kitchen: reheat a slice of stale bread in the oven or toaster and you’ll think you almost have a slice of fresh-baked bread on your plate—for a few minutes at least.

It’s also worth knowing that doughs containing some percentage of fats (lipids) will typically last longer before staling. The fat present in the dough slows the re-crystallization of the starch granules and reduces the movement of moisture between starches and proteins (de-gelatinization)  which causes the crumb to harden.

Staling vs. drying

Note that staling and drying are distinctly different processes at work. Staling can result in a firm, hard loaf of bread but is not necessarily due to the evaporation or loss of water from the crumb and crust, it’s more about the retrogradation process described above. However, drying can also occur and can especially be a problem in arid climates (like where I live in New Mexico).

To avoid excessive drying, it’s important to make sure bread is stored properly (cut-side-down, using a breadbox, etc.—more on this soon, I promise) so it doesn’t prematurely dry to a bone.

Ok, enough science. So how do we put this into practice?

The Practice: Keep Bread Fresh Longer

The following steps are loosely how I take a loaf of my baked bread from the oven, to cooling, to cutting, to long term storage.

Wait to slice bread after baking

Cutting fresh-baked bread too early will result in a  gummy and sticky interior .

First and foremost, it’s always best to let fresh bread rest until it’s cool and fully set before slicing. I know, fresh-from-the-oven is hard to resist, but your bread will not only taste better it will keep longer if you wait to cut it for at least an hour—I actually prefer two or more.

The reason goes back to the science behind all of this: starch retrogradation is happening right as the loaf is pulled from the oven, but it hasn’t progressed far enough to firm up and set the interior appropriately. Because of this, slicing a warm loaf of bread too early will result in a gummy and sticky interior.

Further, recipes containing a high percentage of whole grains, especially a 100% whole grain loaf (which are typically highly hydrated), or loaves that are larger (like my 1.5 kg miche), benefit from an even longer rest. In fact, with these types of breads I find their flavor improves 2-3 days after baking.

With rye bread, especially when rye is in a high percentage, it’s common to let the bread rest, wrapped in baker’s linen or a towel, for one or two days before cutting.

After the baked loaf is cooled and fully set, then it’s time to cut.

Store bread cut-side down

Once cool, I first cut the loaf directly down the middle creating two halves (as seen above, right). This way after slicing from the middle I can turn the halves so the crumb is facing the cutting board. This completely surrounds the interior by the (relatively) thick crust, keeping it from drying out excessively. The crust is a natural bag of sorts, keeping moisture in and dryness out.

I can typically keep my bread like this for a day or two (remember, it’s very dry here) on my cutting board, at which point I move it to a breadbox.

Use a breadbox

This is as simple as it gets: just keep your cooled loaves, cut or uncut, in a bread box, and let the box do its job. I’ve had a few different boxes over the years, and when my favorite Wesco German-made box broke (thank my kids for that one) I replaced it with the svelte stainless steel breadbox (seen below) and it works just as well if not better.

I like that it’s rather large (H: 7.3″ x W: 18.2″ x D: 9.8″), and I can easily store 2-3 whole loaves of bread in there at a time. And because I bake so often here at home, I almost always have at least one loaf of bread in the box, ready to be sliced and used straightaway.

Use reusable wrap like Bee’s Wrap

Another option is to use a reusable wrap like this bread-sized Bee’s Wrap. This is one of my favorite ways to wrap up longer loaves (like demi-baguettes) and the wrap works extremely well at keeping loaves soft but not too soft.

Simply place your bread in the wrap and cover tightly. The beeswax lined wrap will deform and wrap around all the nooks and crannies of your loaf as the warmth of your hands mold it to fit.

Paper bags, kitchen towels, and plastic bags

Plain paper bags and kitchen towels also work very well to keep bread from excessively drying. And while many sources say never use a plastic bag, sometimes it might be necessary, especially if your climate demands it so. In the dead of winter here in New Mexico, humidity levels drop so low my lower hydration sourdough bread almost has to be placed in a sealed plastic bag to retain some semblance of a soft texture. In this rare case, a sealed plastic bag is necessary and works well.

Don’t place bread in the refrigerator

Finally, and this is a very important one, don’t store bread in the refrigerator. It might seem counterintuitive since the refrigerator is seen as a food-preserver, but placing your homebaked loaf of bread in the refrigerator will actually cause it to stale faster than if it’s kept at room temperature.

The Practice: Freeze bread for Long Storage

For long term storage, a freezer is a handy option. By subjecting bread to very low temperatures the retrogradation process can be mostly halted, preventing the migration of moisture out of starches and their subsequent recrystallization. This means a cooled loaf can be frozen whole or sliced completely and then the slices are frozen independently (my preference).

First, let’s look at freezing slices.

Freezing Slices

In practice, freezing individual slices of bread is a great way to get the best of both worlds: conveniently sliced bread that can be reheated at a moment’s notice that also keeps for a very long time in the freezer (I’ve done a month or so, but this could probably go longer). When reheated, the bread comes out like freshly baked bread that’s perfectly toasted.

Years ago when I first started baking bread I was on the search for the perfect toaster. After going through a few, I found the Breville Smart Toaster which is the best toaster I’ve found: not only does it take extra long slices (like the ones from sourdough boules or batards) but it has a frozen function that works perfectly to reheat a frozen slice of bread to just the right amount. It’s expensive for a toaster, but the amount of bread I go through here in my kitchen easily justifies the expense.

The process is simple: once your loaf of bread is cooled thoroughly, slice it completely from end-to-end. Then place the pieces in a freezer Ziploc bag, one on top of the other, in an alternating pattern (place a layer on the bottom from side to side, then place slices on top of the bottom layer turned 90°) and press out as much air as possible. Then, place the bag in the freezer until the slices are fully frozen. At this point, take one or two slices out and reheat them in the toaster to your liking. The plastic freezer bag can be used many times without discarding.

Freezing Whole Loaves

This method uses a little more material to make work, but it’s a great option if you know you’ll want an entire loaf of bread for some use in the future. A good example might be if you bake two loaves at one time, plan to eat one this coming week, but want the second loaf for the week or two after.

Once the baked bread is fully cool, wrap it completely in plastic wrap. Then, take the wrapped loaf and put it into a freezer Ziplock bag. Press out as much air as possible, then stick the bag in the freezer. When you want to eat the bread, take it out to defrost in the fridge for a few days or on the counter overnight. Once it thaws completely, store it on the counter via one of the methods described above.

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What Next?

I’d love to hear if you have your own best way to store bread and keep your sourdough fresh. I know here in my kitchen, with the various options for storing and using bread, there’s hardly ever a loaf wasted—and I bake a lot of bread!

For other practical baking guides, see how to store a sourdough starter (for short and long term), and my guide to how to store flour to keep it fresh.

If you’re looking for a recipe to get started baking sourdough (and freezing!), check out my latest simple weekday sourdough bread—a delicious bread that couldn’t be easier.

Happy baking!

Contents

• The Science: from baking to staling
• The Practice: Keep Bread Fresh Longer
• The Practice: Freeze bread for Long Storage
• What Next?

 

 

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• Prepare and sautee Vegetables
  • Onion
  • Jalapeno
  • Prepared Spinach
• Set vegetables aside to cool
• Make egg mixture
  • 3 Eggs
  • 3 extra egg whites
  • 1/2 C shredded cheese
  • 1/4 C bacon of shredded chicken
  • 1/4 tsp garlic powder
  • salt and pepper to taste
  • 1/2 C cottage cheese
• Add in your vegetables
• Mix to combine and pour into non-stick oven-safe skillet
• Put 350º for 30-45 minutes
• Serve with toasted English muffins

• • In a small Cast Iron Skillet
• 1 C Cooked and Shredded Chicken
• 1/2 C Chicken Stock
• 1/4 C Salsa
• 1/4 C Corn
• 1/4 C Beans
• 2 TBL Scallions
  • Heat all together on medium high
  • In a soup pan combine and heat
• 1/2 C chicken stock
• 1/2 C corn meal
• 1/4 C Cheese
• 1/4 C Green Chili
• 1/4 C Butter
  • Cook corn meal mixture until combined
  • Put topping onto the shredded chicken
  • Sprinkle with 1/4 C cheese
  • Bake 400º for 20-30 minutes
• Serve with a spoon onto plates

• ½ C melted butter
• 1 C light brown sugar
• 1 tsp vanilla
• 1 tsp almond extract
• 2 eeg yolks
• ½ C flour
• ¼ C almond flour
• 1 tsp baking powder
• Combine wet and dry ingredients
• ½ C pulverized or finely chopped pecans
• Put into baking pan with parchment paper – greased
• Flatten mixture
• 350º for 20 minutes

• Combine 3 C Chocolate Morsels and 2 TBL salted butter
• Melt chocolate mixture in a double boiler
• Meanwhile prepare a baking pan with parchment paper
• Pour half into the pan – smooth
• Prepare filling – combine
  • 1 C marshmallow
  • 1/2 C peanut butter
  • 3 C powdered sugar
  • 2 TBL melted butter
• Press into the pan over top of the chocolate layer
• Add a thin layer of salted roasted peanuts
• Melt 1-2 C caramels in a pan with 2 TBL butter
• Pour caramel over top of the peanuts and spread flat
• Add the remainder of the chocolate
• Sprinkle lightly with Maldon salt
• Refrigerate 1 hour, then cut into bars
• Wrap bars in waxed paper or parchment paper

An easy way to preserve an over-abundance of cherry tomatoes is to put them in a jar

• Preheat oven to 200º
• Rinse (4 C) tomatoes and dry with a tea towel
• Place in a mixing bowl and add 1 TBL EVOO
• Add 1/2 tsp each crushed oregano, salt and pepper
• Place on a parchment lined baking sheet in a single layer
• Place a knife prick in each tomato
• Leave in hot oven for 2 hours
• Start checking every 10-15 minutes
  • You are looking for rubbery, not crisp
• Allow to cool completely
• Place on a new sheet, and freeze 3-4 hours
• Place a handful in a food storage bag.
• Return to freezer for up to 12 months

You can use as tomatoes if you let them soak in water for an hour.

You can also eat them as a cool beat-the-heat-of-the-summer snack.

I prefer Freschetta Pizza

1. Put wings into microwave for 5 minutes
2. Turn on oven to preheat 15 minutes
3. Put into oven as it finishes preheat – max 15 minutes
4. Flip wings and cook with pizza for 12 minutes

CLICK HERE TO VIEW VIDEO

• 1 can of sliced pineapple (usually 7 slices)
• In non-stick pan (on stove top) add 2 TBL butter
• Melt – then sprinkle with 2 TBL granulated sugar
• Stir until caramelized
• Add 7 pineapple slices
• Cook for two minutes
• Turn off heat and let pan cool (on burner)
• Add candied cherry into center of each slice
• Separate 2 eggs
• Beat white of only 1 egg to soft peaks
• Put other egg and 2 yolks into a mixing bowl
• Add 1/4 C sugar and a pinch of salt and 1 tsp vanilla
• Whisk until lightened in color
• Drizzle in 1/4 C vegetable or peanut oil while continuing to whisk
• When completed blended, add 1/4 C whole milk
• Mix 1 TBL baking powder with 1 1/4 C AP flour
• Sift into the liquid
• Pour batter into the oven-safe pan
• Cover and cook over low heat for 10-15 minutes
• Use toothpick test – Should come out clean
• Turn over – onto a lightly oiled dish
• Return (upside down) to the skillet
• Cook the other side for 5 more minutes
• Cut six wedges from the pan – or slip onto a serving plate to serve

• Get 4 poblano chilies
  • Brush with canola oil
  • Bake in 450º oven for about 20-25 minutes
  • Remove from oven and put into a bowl and cover
• Turn oven down to 350º
• Lightly oil 4-6 chicken thighs – bone in without skin
  • Coat liberally with Thunder Powder
  • Put into hot oven-safe pan with a bit of oil in the bottom
  • Cook, sear, color – flip
  • After flipping, cook 4 more minutes, then add chicken stock
  • Add some BBQ sauce and ancho chili powder
  • Cover and bake at 350º for an hour
• Remove cover from bowl and pull away poblano skin
  • DO NOT RINSE.  Just pull off using a paper towel.
  • Put small slit into the pepper, then remove seeds
• Lightly chop tomato, jalapenos, garlic, tomatillos
  • Puree in a blender
  • Dump into a skillet
  • Add some Mexican oregano, salt and pepper
  • Bring to a boil, then let simmer
• Fry up your corn tortilla strips – blue, white or yellow
  • Cut 5 tortillas into strips
  • Put into hot oil and fry for 15-30 seconds each @ 365º
  • Spider strainer them out onto a paper towel
  • Salt them right away using Maldon salt
• Shred a chicken thighs
  • Toss chicken into tomatillo sauce
• Bring 1 C heavy cream to a simmer in a stock pot
  • Let slowly reduce
  • Grate Chihuahua or Oaxaca cheese or Monerey Jack
  • Dump into the hot cream
  • Season with Salt and Pepper
• Plate a schmear of the sauce
  • Top with Poblano
  • Add your chicken and egg
  • Top with roasted veggies
• MIGAS:  In a large mixing bowl, combine
  • 2 roma tomatoes (quartered)
  • 1 tomatillos (quartered)
  • 1/2 large red onion (diced)
  • 1 chipotle pepper (sliced)
  • 1 red bell (sliced)
  • 2 jalapeno peppers (sliced)
  • 1/2  tsp salt
    • Dump all into a large skillet
    • Sautee until charred and blistered
  • Add 3-4 scrambled eggs
  • Add some pulled chicken
  • Add cilantro and tortilla chips
  • Stuff Migas into Poblano
  • Drizzle cheese sauce on top
  • Top with Fresh chopped Cilantro

CLICK HERE FOR ORIGINAL RECIPE WEB PAGE

Silken or firm tofu? And what can be replaced? 

Both silken or firm tofu works, however, I recommend using silken tofu for a smooth chewy texture. If you can not get tofu for whatever reason, you can replace it simply with water. The amount of water should be about 90% of the flour weight. You should aim for a dough firmness similar to your ear lobe. So do not add tofu or water all in one go. Rather add the tofu or water gradually, watching the consistency of the dough.

How to cook dango?

It is super easy too. Simply drop the dangos into boiling water. When cooked they float up to the top of the water.  Then scoop them with a sieve and place the cooked dango into a bowl of cold water.

3, 4, or 5 on skewers? How many should be on a skewer?

It is traditionally 5. It originated from an anecdote when Emperor Godaigo washed his hands at Mitarashi. One big water bubble came out followed by four more water bubbles. Personally, when you you make Mitarashi dango at home, I don’t think the number matters. I bought the short skewers from a local supermarket and thought it is really cute to have just 3 on them.

What types of flour do I use for mitarashi dango?

This time, I bought a rice flour (more like granule?) called “Shiratamako” from a local Japanese grocery store. Also I often use rice flour that you can get from the supermarket international isle. The rice flour is a product of Thailand. There are red, blue and green writing packets.  Make sure you get the green one.

Grill, fry or blow torch? 

It depends what you have. Using a non-stick frying pan will be the easiest, though be careful not to burn your finger when you flip the dango skewers. Also you don’t need oil. I like the burnt mark made by a blow torch. It looks nicer but not much different in taste.

Ingredients

• Chorizo – cooked – and set aside
• Cook jalapeno, onion, and garlic in the chorizo grease
• Add garlic minced and salted
• Add minced onion

1. Brown chorizo
2. Remove – leaving grease and oils
3. Add jalapeno, etc
4. Deglaze with red wine
5. Add finely minced tomato
6. Add chipotle, pasilla powder, and ancho chili powder
7. Cook for about 30 minutes
8. Add 2 TBL honey to the sauce

Put 1/2 inch olive oil in a skillet and bring up to 365º

• Avocado Relish
  • Add red onion, jalapeno, onion, cilantro, fresh lime juice
  • Salt and pepper – mash together
  • Fold in with Crema plus lime zest
• Cook scrambled eggs
• Cook a Corn Tortilla in olive oil until crispy
  • about 30-45 seconds
  • OPT:  Cut into strips and create topping slices
• Refried Beans
• Fried egg – Steamed
• Top with tortilla strips

Ranchero sauce and cheese on the plate

Add cheese, then eggs, then chorizo

Top with avocado

Tortilla strips and cilantro

• Nice large shrimp
• 1/2 C jalapeno juice
• 1/2 C olive oil
• 2 cloves crushed salted garlic

1. Combine juice, olive oil and garlic
2. Marinate shrimp for about 30 minutes
3. Put shrimp into hot grill skillet and cook no more than 60 seconds per side
4. Serve with a dipping sauce of
   • sour cream, lime juice, cilantro, yogurt