About Bread Go Stale Fastly, you should know starch retrogradation

Bread going stale isn’t just about it drying out. What’s actually happening is a process called starch retrogradation. After baking, the starch molecules in bread start to crystallize and expel water, making the bread feel hard and dry. Storing bread in the fridge speeds this up, so it’s better to keep it at room temperature in a bread box or a paper bag. Freezing bread, on the other hand, halts the process and keeps it fresh way longer. When you thaw it, it’s almost as good as new. If you’re dealing with a loaf that’s already a bit stale, a quick zap in the microwave or a few minutes in the oven can temporarily reverse the crystallization, making it soft again. FoodKnowledge #BreadFacts #KitchenHacks #FoodStorage #FoodKnowledge #BreadFacts #KitchenHacks #FoodStorage #Food