Dumb question from a cooking enthusiast/bread idiot:
Wifey made banana bread last night. We have a new oven that is far better than old oven. Bread cooked perfectly. Had great crust all around the outside, done just right inside.
So I chew up a few pieces last night while it was still warm. Wonderful. Especially the crust, my favorite part.
I have some today, after it's in a plastic bag, and my nice crunchy crust has equalized moisture with the rest of the bread, and it's not all crunchy and fun now.
How would a guy store the bread so the crust might retain some of that fresh from the oven textural goodness?
Originally Posted by Javarilla
Evolution, or, natural selection, has nothing to do with better.
It merely weeds out what is no longer suitable for the given context.
Originally Posted by Dragoon
I would rather be on my motorcycle thinking about God than in church thinking about my motorcycle.