The Amish Keep Bread Fresh for Two Weeks Without a Refrigerator — The Cupboard Trick Nobody Teaches

The Amish Keep Bread Fresh for Two Weeks Without a Refrigerator — The Cupboard Trick Nobody Teaches For about two dollars, the price of a flour sack towel, my bread keeps soft enough to fold for two full weeks in a cupboard, and I have never owned a refrigerator. My name is Mammi Sarah. I keep an Old Order home in Lancaster County, Pennsylvania, and I have baked six loaves every Friday for forty years. My grandmother kept hers in a wooden cupboard with punched tin stars in the doors. You were told to put your bread in the cold box, and that is why you are sawing at a stale loaf by the weekend. Bread goes bad two opposite ways at once, and whatever stops the one hurries the other along. I will show you the cloth, where to set the loaf so the crust does its own work, the nickel's worth of celery that buys the second week, and the plain truth there is no money in telling you: your refrigerator sits near the one temperature that stales bread fastest. It only works on real bread. ⚠️ Real bread is alive, and being alive it can spoil. If you see one spot of mold, do not cut it away and eat the rest. Give the loaf to the chickens. Tell me whether your house runs damp or dry through the year, because that decides whether you want the celery. I read every one. 🔔 Subscribe for more of the old ways. Next time, what my grandmother did with the hard heel of every loaf, with a stone crock and something you pour down your sink daily.