I think it's more that the scale is small...not much oxygen is needed  =

to cause flavor to spoil, and not much moisture needs to leave the  =

bread before it becomes a rock.

-Pete

On Aug 27, 2008, at 3:59 PM, Tom=E1s =D3 h=C9ilidhe wrote:

>
> Thanks for the explanation Adam.
>
> What I'm surprised at though is that the cling film has such a
> pronounced effect on air flow. If the food was sitting outside exposed
> to the wind, I could see how cling film might have a
> more-than-non-negligible effect on the air flow -- but when I think  =

> of a
> pack of biscuits sitting in a cupboard, I just find it hard to fathom
> that the cling film can really make a non-negligible difference to the
> air flow seeing as how the there's very little air flow to begin with!
>
> Ah... maybe I just have to accept that the cling film really does  =

> have a
> massive effect on air flow.
>
>
> M. Adam Davis wrote:
>> These two issues can be largely alleviated by partially sealing the
>> package - it's not necessary to completely seal it if you're going to
>> eat it within a week or two, but yes, over longer periods of time a
>> package that is not air tight will have the same problems as a  =

>> package
>> left completely open does after a few hours/days.
>
> -- =

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