comments:
This is the problem with the beeswax bags. You need to use water at 140°F+ to clean mold, which melts the beeswax a bit, so you loose some of the wax coating and can’t really scrub it. A double layered cotton bag with a drawstring would be better choice in my opinion. Homemade because I have not found one. Beeswax seems to be the trend at the moment. Like this but without the plastic liner https://www.amazon.com/Reusable-Bread-Bags-16-5x12-Eco-Friendly/dp/B0D9L9DZ7R For now I just re-use larger plastic bags I can wash, like brioche burger bun bags (because I am too lazy to make brioche anything anymore). I’ll get around to making cotton bread bags as soon as I have time and figure out where I can buy fabric (Joanne’s closed). No to storing in fridge unless you plan to toast all the slices. The fridge crystallizes the starch in the bread and changes the texture, making it dry. For my bread it is at room temp 4-7 days (seasonally dependent) and then it goes in the fridge and is relegated to toasting bread or for grilled cheese sandwiches.