For example, I have your standard sandwich bread on my counter that went bad after a few weeks, as expected. But I also have some gyros and pupusas that have been in the fridge for far longer and have no mold on the bread. What is it about the cold fridge air that makes the mold delay in growing?
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Actually refrigerating bread will make it go stale more quickly than keeping it at room temperature.
The best way to store bread that isn’t being used in a reasonable period of time is to freeze it as this stops both mold and preserves the texture of the bread.
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