The Best Way To Store Homemade Bread For Long-Lasting Freshness - Chowhound
Source: Chowhound
The longer homemade bread sits, the more stale or dry it becomes. Staling is caused by retrogradation, a process in which the bread's starches dry out and excess moisture is drawn into the crust, turning it leathery, while drying simply involves water evaporating from the loaf. Both processes lead to a rougher, tougher crumb, but proper storage can slow them down. Advertisement If you're planning to finish a loaf…
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