What’s the general consensus on storing bread? In a bread box? In the fridge? In a drawer? Room temp? Looking for ways to increase the number of days a bread can last for both store bought and homemade bread 🍞
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Depends.
Cold storages makes the amylose retrograde, but in store bought bread there are several tricks to circumvent/prevent this. Retrogradation makes the bread “go dry”.
On the other hand, cold storage is more favourable in terms of microbial aspects.
I’d say room temp for homemade bread for a good compromise between sensory and microbial quality.
Half joking… In absolute terms, - convert it to beer. Earliest forms of beer were basically leftover old bread left to ferment. It’s not great by itself, and the natural CO2 smells green about like rising bread. You’ll realize the effects of bittering agents like hops in commercial beer, but if you simply grind up old bread and either a wild ferment or add a little yeast to an air tight container with an air lock valve or sealed and burp it a few times, you can still access a significant chunk of those calories months or years later.
