Well it has been two days and I pulled out the loaf I was going to check to see if it were as stale as usual on day two. Here it is:
It certainly without a doubt had a softer crumb than usual for the basic white recipe. It was still great for a sandwich not just toast. So the addition of milk to the recipe and extra oil does seem to help keep the bread fresh longer.
Filed under: Sourdough Baking |