Coconut-Based Bread Moisture Question
I tried my hand at making a coconut bread recipe yesterday. It came out good, but today it was a little too moist for my liking. Was I wrong to store the leftover bread in the refrigerator? Or is extra moisture the next day to be expected?
I did include a lot of wet ingredients, namely grated zucchini, carrots, and raisins. Would adding more coconut flour next time help to reduce moisture the next day? By the same token, would ditching an egg help?
Sorry if these are silly questions. I'm not much of a baker.
I'm retraining and strengthening my taste buds, one primal meal at a time.