Yeah I’d probably do that too if I had a chest freezer (depending on how big it
was!). The freezer in our fridge-freezer is too small as it is… I’m expecting
10 kg of beef next week, which isn’t that much really but there’s not a
skerrick of room in the freezer and I’m wondering what I’m going to do with it.
😂
Vicki. :-)
On 26 Apr 2021, at 11:24 pm, K G <chilecayenne@xxxxxxxxx> wrote:
Sometimes I keep my flour(s) in my freezers….if my fridge freezer is full,
I’ll put them in my big chest freezer….
That helps keep the bugs out…and seems to preserve some of the flours that
are prone to going rancid (the whole wheat ones)….
Kelly
On Apr 26, 2021, at 5:54 AM, Vicki Taylor <vicki@xxxxxxxxxxxx> wrote:
Hi Steve,
Yes the weather is AMAZING at the moment. Sub-zero nights, but glorious
days. We went to Goulburn today and I’ve just been going through photos and
every single one has a clear, deep blue sky. So boring from a photographic
perspective! 😂
We’ve just booked a night in Goulburn for the Steampunk Victoriana Fair in
October. We’re not into steampunk per se, but it should be fun!
As you say, anyway, back to the bread… I used organic unbleached baker’s
flour and organic spelt for my loaves. We loved it, and I was disinclined to
experiment too much. I wouldn’t have minded experimenting with rye, but
because of the need to buy large amounts at a time and also keep pantry
moths at bay, each type of flour needed its own big plastic tub. Two tubs
was enough for my pantry. 🙂
I haven’t made sourdough since we left Perth. I dried my starter and it’s in
an airtight jar. Theoretically it should be able to be reconstituted when
I’m ready, but then again this is a totally different environment with
different natural yeasts in the air, so who knows…? I suspect I won’t do
sourdough again at least until we move into a bigger place and I’m unable to
unpack the rest of my kitchen gear, including my banneton and deli slicer.
(Those crusts were hard to cut through with a bread knife!)
Vicki. :-)
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