When I used to bake bread (before going gluten free) I would just keep the bread oiled and recoil if necessary. I always hated the way the plastic wrap would stick to the dough.lol Waxed paper would most likey work too.
This is GREAT! I'm almost plastic free, too, but still grab a baggie once in a while. Last night I was setting up some dough for sourdough crackers and put the dough in a plastic bag to sour so it wouldn't get a dry crust. It worked, but I'd like to find a better way that doesn't include plastic. I have done some beeswax coated cloth wraps and maybe I'll try that next time.
Hospitals are terrific for traumatic care; for acute care. They do a really, really good job in saving lives when it’s a sudden bleeding emergency. But in terms of chronic care, they’re terrible; (that is) in terms of the illnesses that most people have, endure, that cost the most money, that last the longest and ultimately die from. -Dr. Andrew Saul
SparkPeople, SparkCoach, SparkPages, SparkPoints, SparkDiet, SparkAmerica, SparkRecipes, DailySpark, and other marks are trademarks of SparkPeople, Inc. All Rights Reserved.
SPARKPEOPLE is a registered trademark of SparkPeople, Inc. in the United States, European Union, Canada, and Australia. All rights reserved.