Rebekah Parr - I’m That Sourdough Gal® | Here's how I check the internal temperature of my bread when it's finished baking. Typically, we're looking for 205-210°F (96-99°C) to... | Instagram
0:42
Rebekah Parr - I’m That Sourdough Gal® | Here's how I check the internal temperature of my bread when it's finished baking. Typically, we're looking for 205-210°F (96-99°C) to... | Instagram
24.5K views2 months ago
Instagramthatsourdoughgal
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Freezing freshly purchased or homemade bread is an effective method for preserving it for longer, avoiding waste. However, the real problem arises at the time of defrosting, especially if: The bread has been defrosted several times It has been sitting at room temperature for too long It was thawed incorrectly (for example, leaving it in the closed bag with internal humidity) Why avoid frozen and thawed bread Here are the main reasons why it is not recommended to eat bread that has been frozen an
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Freezing freshly purchased or homemade bread is an effective method for preserving it for longer, avoiding waste. However, the real problem arises at the time of defrosting, especially if: The bread has been defrosted several times It has been sitting at room temperature for too long It was thawed incorrectly (for example, leaving it in the closed bag with internal humidity) Why avoid frozen and thawed bread Here are the main reasons why it is not recommended to eat bread that has been frozen an
664 views2 months ago
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