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Cake day: July 4th, 2024

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  • Depends.

    Cold storages makes the amylose retrograde, but in store bought bread there are several tricks to circumvent/prevent this. Retrogradation makes the bread “go dry”.

    On the other hand, cold storage is more favourable in terms of microbial aspects.

    I’d say room temp for homemade bread for a good compromise between sensory and microbial quality.