I started again making white bread, using the artisan bread in 5 minutes a day book. Basically makes 3 lb loafs at a time and let it sit in the fridge until I use it up and make another.
Reason , I was buying arnold sourdough bread to get away from reg commercial white. It stays a long time without going bad.But is pricey.
So my loaf I made yesterday came out real good using a bread pan, I also read that absorbic acid can be added as a preservative.
In FL here, I am afraid fresh bread will go bad real quick as there is just the 2 of us.
So the question is , does anyone use or know the amount for say 7 cups flour? is it 1/8 tsp per loaf, so 3/8 a batch?
Any help is appreciated.
Reason , I was buying arnold sourdough bread to get away from reg commercial white. It stays a long time without going bad.But is pricey.
So my loaf I made yesterday came out real good using a bread pan, I also read that absorbic acid can be added as a preservative.
In FL here, I am afraid fresh bread will go bad real quick as there is just the 2 of us.
So the question is , does anyone use or know the amount for say 7 cups flour? is it 1/8 tsp per loaf, so 3/8 a batch?
Any help is appreciated.