Store in a glass jar or
container in the fridge till earliest use - by - date of ingredients.
Not exact matches
Put the dough
in an airtight
container and sprinkle some coarse salt over the top and leave it
in the
fridge till next time you make rye bread.
Once sliced keep it
in the
fridge for 5 - 10 minutes
till it is well set and gently take them off the parchment paper and store them
in the
fridge in an airtight
container till needed.