How do you maintain a crispy finish to baked goods while storing them to keep fresh? I hate that when I make something it has just the right texture and flavor - but after storing for a day or more, the crisp exterior is mushy and limp. Sometimes it becomes downright soggy.
I read an article on NPR earlier this week about biscotti and saw that biscotti should be stored in tins - but what about things that need to have interior moisture still?
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