• @[email protected]
    link
    fedilink
    English
    135 months ago

    Refrigeration slows down development of molds, but at the same time expedites starch retrogradation, leading to the bread going stale quicker.

    • @[email protected]
      link
      fedilink
      English
      85 months ago

      Rather have slightly stale bread then molded bread 🤷‍♂️

      Can’t even tell its stale when you toast it a little and make a sandwich or something with it.

    • @ppercipio
      link
      English
      45 months ago

      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.