Quote:
Originally Posted by bigluv
I'm not sure I believe that, considering they actually don't cite any evidence whatsoever, and their best explanation is 'dehydration'.
Either way though, if you need your bread to stay edible over a longer period, the fridge is the way to go. It'll keep in a bag on the counter, but thats the one that will start growing something first.
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The sources are at the bottom of the article. The freezer is good, but you'll find the bread manufacturers always say to avoid putting bread in the fridge as bread goes stale faster at fridge temperature. The fridge will delay mold however.
"It's best not to store bread and rolls in the refrigerator, except in very warm weather, as this makes them stale much faster."
http://www.kingsmillbread.com/nutrition/storage/
"Avoid storing bread in a refrigerator. The average temperature of most domestic refrigerators is about 41°F (5°C). This is the temperature at which bread stales most quickly. One day in the refrigerator is equivalent to three days at room temperature."
http://bread.com/content/keeping-bread-fresh
"We don?t recommend that you store bread in the fridge as it will dry out."
http://www.cobsbread.com/WhatWeBake/TipsAndTricks/
"Don't put bread in the refrigerator. Scientific studies have shown that this draws out the moisture and the bread becomes stale faster. This happens from a process known as "retrogradation", which simply means that the starch molecules crystallize"
http://www.wikihow.com/Store-Bread