Beekissed
Mountain Sage
Yep, way ahead of you, Pat! The last tin will be the last tin and will be saved for posterity, as it is sealed for a 50 year seige, supposedly.
I finally decided that we were wasting so much of our good bread when we don't use it fast enough and it molds. My bread is very moist and tender when made, so it seems to mold quicker than other breads. So, we make a batch, bake one panful and freeze the second half of the dough. This makes it easier to make the second batch, makes the first batch go alot easier and now we don't have to throw any good whole wheat out to the pups and chickens. It even seems to be better after having been frozen, if that makes any sense!
I finally decided that we were wasting so much of our good bread when we don't use it fast enough and it molds. My bread is very moist and tender when made, so it seems to mold quicker than other breads. So, we make a batch, bake one panful and freeze the second half of the dough. This makes it easier to make the second batch, makes the first batch go alot easier and now we don't have to throw any good whole wheat out to the pups and chickens. It even seems to be better after having been frozen, if that makes any sense!