If I keep my cakes in a dry environment will they still age, just slowly? Or will they oxidise and turn more like black tea?
If I keep my cakes in a dry environment will they still age, just slowly? Or will they oxidise and turn more like black tea?
Awesome, thanks. If it’s just slightly low humidity do you think it’d take longer to lose flavour?
This is something you’ll have to experiment with. Also, once you’ve “lost the flavor” it can be partially brought back by cranking up the humidity. I don’t know what your storage situation is, but a cheap humidity monitor, some plastic bags, and some humidity packs (I like the 62% Integra boost ones) is not a huge investment and will really help your tea age gracefully.