take-away!
Assistant Cook
- Joined
- Apr 14, 2010
- Messages
- 7
Im trying to work out the best place to store my bread. I know bread dries out and becomes stale faster in a very cold, moist place, so it should be kept at in a dry place, not as cold.... but... what I have found out today that my bread is actually lasting far longer in the fridge than the cupboard-why is this? Should it be out of the cupboard? I thought the cupboard would have been better for bread than simply on a worktop (the main worktop in the kitchen is also facing the window, where sunlight can come in). The cupboard I have recently stored the bread in is quite small, although there is room for biscuits tins etc to also go in. Although this small cupboard is also nearby, but not right beside, the main household heating door. Theres a vent as part of the door but it does not face the cupboard-its on the same side but at least two doors in width away. The bread still feels cool inside the cupboard-the same temp or arguably cooler than the kitchen itself. So what is wrong-is it likely to be simply bad bread? I was thinking of simply moving it back to my previous bread storage area (the fridge!), as bread was lasting far longer there. Perhaps a change from fridge to room temp didnt help either, but I dont think this bread was in the fridge (only my previous loafs). ps I hope this is the right forum-thanks for any tips
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