I think I have asked this before, but didn't really get a satifactory answer, so I thought I give it another try.
Any avid home bakers, please help.
Why is it that home made bread (from scratch with bread flour) turns stale and so hard after one or two days? How come store bought bread can stay nice a fluffy for days on end? I can't eat a whole loaf of bread by myself in one day. And toasting it to make them softer is too much hassel and sometimes not the texture I'm after. Maybe it's perservatives, but in no cooking shows or cookbooks has there ever mention of adding something into make bread last longer.