Bread is a staple in many households, with millions of loaves sold daily in the UK. However, fluctuating summer temperatures can make it challenging to find the perfect storage location for your loaf. Sarah Taylor, a food safety expert, provides valuable insights on keeping bread fresh and preventing it from going stale or developing mold.
According to Sarah, it’s crucial to address the age-old question: what to do with bread that shows signs of mold? The answer is simple – discard it. Mold spreads rapidly within a loaf, and visible signs often indicate a larger infestation.
Buying sliced bread offers an advantage in terms of freshness. The pre-sliced format slows down the spread of mold, extending its shelf life. A typical supermarket loaf generally lasts about a week before becoming stale or developing mold. Freshly baked loaves tend to have a shorter shelf life, so consider this factor when making your choice.
To maximize freshness, Sarah recommends keeping bread covered. Whether you use a dedicated bread bin, a breathable bag, or the original packaging, store the bread in a cool, dry location. Plastic packaging can trap moisture in warm environments, leading to condensation. Opting for a bread bin or breathable bag is ideal, but if those options aren’t available, storing the bread in a cool, dry cupboard can help minimize moisture buildup.
Additionally, keep bread away from water sources, as moisture accelerates the growth of mold.
Sarah strongly advises against storing bread in the refrigerator. The cold temperatures cause starch to recrystallize, resulting in a stale taste and texture. If you consume bread slowly, freezing is a better alternative. Freezing effectively preserves the loaf and prevents mold growth. When thawing frozen bread, use the defrost setting on your toaster to avoid soggy slices.
Moist, damp environments provide optimal conditions for mold spores to thrive and spread. It’s essential to keep bread as dry as possible to slow down this process.
