Staling
Why Bread Goes Stale (And How to Slow It)
Staling is not just bread drying out. The science of starch retrogradation, why the fridge makes bread stale faster, and why warming refreshes a stale loaf.
IntermediateWhy Food Goes Stale: Water Activity, Starch Retrogradation, and Moisture Migration
Staleness in bread means starch retrogradation, not just moisture loss. Crackers go soft by absorbing water. Cold temperatures make bread stale faster. Here's the food science.
Intermediate