On Mon, 10 Dec 2012 15:38:50 -0800 (PST), Chemo
> wrote:

>On Dec 10, 3:05*pm, Nancy Young <replyto@inemail> wrote:
>> On 12/10/2012 5:36 PM, Chemo wrote:> On Dec 10, 2:04 pm, wrote:
>> >> I wonder If anyone can help, I had been storing my bread on top of the refrigerator,
>>
>> *>but have stopped doing that, I tried keeping it in the microwave, or
>> on the counter,
>> *>but I still get moisture in the bread, and it starts to get soggy. I
>> got this bread
>> *> mid day Saturday and today already it had begun to pick up moisture.
>> Being in the winter,
>> *>I would not think it would be humid.
>>
>> >> My bread is getting ruined. Help?
>> >> Thanks, Tony
>>
>> > Put it in the fridge.
>>
>> That's the worst place to put your bread given the choice of
>> freezer, room temp, or refrigerator. *Searches show up many
>> hits on this, here's one:
>>
>> http://www.kitchensavvy.com/journal/...to_store_.html
>>
>> nancy
>
>Our bread does very well in the fridge.

Mine too. But it depends on what kind of bread. The commercial
packaged breads contain spoilage retardants so they keep well, but
unpackaaged bakery breads like French, ryes, rolls, etc. go stale
quickly. Whole wheat keeps a bit longer as it contains more oil. I
freeze and refrigerate bread to thaw, a loaf lasts me about a week.