Why You Should Stop Storing Bread In Your Fridge

You might think that the fridge makes everything last longer, but when it comes to bread, the opposite is true. Putting bread in the fridge can make it go stale a lot faster.

Bread goes stale when the water in its starch molecules migrates to the exterior of the loaf, a process that happens much faster in fridge-cold temperatures.

Starches undergo retrogradation between 23 degrees and 140 degrees Fahrenheit. This is why the freezer significantly slows staling, but the fridge doesn't.