this post was submitted on 03 Jul 2024
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Refrigeration slows down development of molds, but at the same time expedites starch retrogradation, leading to the bread going stale quicker.
Rather have slightly stale bread then molded bread ๐คทโโ๏ธ
Can't even tell its stale when you toast it a little and make a sandwich or something with it.
Didn't know this. Makes sense now why the bread is so much not crumbly. We don't eat out bread quickly enough and with the humidity where I am in Aus it just started making sense to refrigerate.