Whole wheat bread and walking that line...

It did. But this morning was my baseline "this is the way I would like to eat it" type thing. Two slices with apple butter and a little regular butter. (Slices are not full sandwich slice height, but thicker so equivalent to a typical slice of bread.) Went to 199 and 30 minutes later was under 100. Next up, once slice with no sugary goodness on top. That will have to wait for another day though.

Let us know what happens without the apple butter.

Crappy bread, I would have once sweared no such thing existed. I'm always impressed and those of you that do things from scratch- yogurt, bread etc. that's just not in the cards for this stage of my life. (And I have made bread- but got turned off by the fast spoilage time)

since I eat it so rarely, I just use what I buy for the family. If you ever need a taste tester- let me know.

The spoilage thing is a bummer. I just read adding vinegar to the dough helps with that. Will be trying that if I can remember for the next round. But yea, we spoil quick here too. At least with making it I can make it every few days instead of tossing out half of the $8 Great Harvest loaf. Summer is tough though, as I don't like heating up the kitchen.

It's never quite as good, but I freeze bread when I can't get through it fast enough. If you're toasting it, it doesn't seem to affect the quality too much.