How’d That Fresh-Ground Whole Wheat Store? Report at 15 Days
Posted By jeff On December 1, 2009 @ 3:52 pm In HBin5, Recipes | 82 Comments
Back on November 11 [1], I posted about my experiences with fresh-ground whole wheat, and I promised I’d come back and let you know how the dough stored. Short answer: pretty well. I baked off some of the dough on day 10 of the batch-life, and it did beautifully. Here, pictured above, is the same batch on day 15, which is a day longer than we usually recommend. I had a feeling that it was going to be OK when I took the jar out of the fridge (remember, don’t screw the top down if you store dough in jars– gas is still being produced and this could cause a hazard). You can still see some decent hole structure:
So, I’m liking this fresh-ground wheat. Very curious as to all your experiences with it.
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URL to article: http://www.artisanbreadinfive.com/?p=1265
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[1] Back on November 11: http://www.artisanbreadinfive.com/?p=1165
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