• Allero
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    6 months ago

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

    • Jakeroxs@sh.itjust.works
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      6 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@lemmy.world
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      6 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.