• douglasg14b@lemmy.world
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    5 months ago

    Refrigerating bread slows down mold growth…

    This increasing the shelf life.

    You don’t have to refrigerate bread. But you can with clear reason.

    • Lord Wiggle@lemmy.world
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      5 months ago

      However, it will develop a stale flavor and texture in the fridge. To prevent this, freeze the bread. Home made bread often molds fast, so refrigerating or freezing the bread is a good option. Store bought bread can stay good for longer, so for the best taste storing it is outside the fridge is best. Source.

      • buddascrayon@lemmy.world
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        5 months ago

        Nearly all American sliced white bread is basically flavorless because of the huge amount of dough conditioners they use, so it really doesn’t matter if if goes stale in the fridge as long as it lasts through the end of the week and I can have my sandwiches sans mold.

    • then_three_more@lemmy.world
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      5 months ago

      It also makes it go stale really quickly. You should never refrigerate bread.

      Freeze it or keep it in the cupboard.

      • thejoker954@lemmy.world
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        5 months ago

        I mean it doesnt go stale that fast.

        If you eat a sandwich or 2 a day you’ll go through the loaf faster than it will go stale in the fridge.

        Only keep it in the cupboard if you are in low temp/humidity area. If you live in an area thats high temp/humidity and don’t run ac constantly its gonna get moldy even faster.

        Mold can literally take hold overnight.

        Also tortillas make a great alternative for regular bread for a majority of food. And lasts longer in and out of the fridge.

        • BCsven
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          5 months ago

          I have found the opposite, a vented breadbin keeps it cool and moisture escapes. put a bag in the fridge and the temp difference brings moisture out and condenses on the inside of bag, then boom mokd next day.

      • aulin@lemmy.world
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        5 months ago

        Very much depends on the bread. I wouldn’t refridgerate toast or other super white breads, but moist, dark, kernely ryebreads are supposed to be refrigerated. They dry out super easily otherwise.

    • Venator@lemmy.nz
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      5 months ago

      Especially if you only use it for toast, as then it doesn’t matter that it goes stale faster in the fridge. Keeps a lot longer in the freezer though, but that has the downside of taking slightly longer to cook, and can be hard to separate sometimes.

    • dQw4w9WgXcQ@lemm.ee
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      5 months ago

      We have found that the best way to store bread to maintain the nice texture and consistency is to leave it on a wooden board with the sliced side downwards. The crust seems to protect the inner part well without turning the bread too moist.

      Seems counterintuitive, but just leaving it like that on the counter lets the bread stay nice for more than a week.

      • BCsven
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        5 months ago

        Yep, its the whole point of a crust right? Like when they baked covered pies to keep the filling fresh…when refrigeration wasn’t so readily available

        • NaoPb@eviltoast.org
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          5 months ago

          Is it the point of the crust though? A crust always forms when baking goods. It’s just a happy coincidence that it helps keep it fresh.

        • Aux@lemmy.world
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          5 months ago

          Just tells you the quality of the bread you’re buying.

          • hark@lemmy.world
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            5 months ago

            It means higher quality bread since it’s filled with life-supporting nutrients and doesn’t overdo it with the preservatives.

            • Aux@lemmy.world
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              5 months ago

              Properly fermented dough becomes a preservative itself. Just like fermented vegetables do. Slapping some fancy label on a packaging doesn’t mean the bread was made properly.

      • AdrianTheFrog@lemmy.world
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        5 months ago

        I watched a video about this actually - iirc bread made with more oil stays longer, and bread made with more water gets stale and mouldy more quickly

        • Aux@lemmy.world
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          5 months ago

          Lol, no. The proper bread doesn’t get mouldy because it has low pH.