Part 5: The Critical Refrigerator Mistake

While freezing bread works wonders, storing bread in the regular refrigerator is actually the worst thing you can do. The cold, non-freezing temperatures inside a standard fridge (35°F to 40°F) drastically accelerate starch retrogradation.

Chilling bread in the fridge causes it to dry out and go stale up to six times faster than keeping it at room temperature. Always choose either the pantry counter for short-term use or the freezer for long-term storage—never the middle ground of the fridge.

➡️ PROCEED TO PART 6 FOR REVIVING STALE LOAVES!