Timeline for Hard dry crusts on frozen bread
Current License: CC BY-SA 3.0
3 events
| when toggle format | what | by | license | comment | |
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| Sep 23, 2014 at 16:37 | comment | added | Tanya C | I do not believe my upright freezer has a flash freeze shelf; I googled but saw commercial freezers. Do you think a residential freezer would have one? | |
| Sep 23, 2014 at 14:01 | comment | added | Tanya C | This seems different than freezer burn. There are no ice crystals; no off flavor. The center of the bread is fine, just parts of the crust have become hard. This is store-bought bread. We go through at least 2 loaves a week. I'm not freezing for extended periods of time. The thermometer says 5 degrees, so I moved the dial to colder. I would never have the time or patience at this time in my life to double wrap a store-bought loaf of bread that I'll be using within a month, that is not realistic for me. I'm thinking the tub with a lid might be best, even though air will be enclosed with bread. | |
| Sep 23, 2014 at 13:45 | history | answered | Jeff the Chf | CC BY-SA 3.0 |