On Thu, 20 Sep 2018 09:58:05 -0700, "Cheri" >
wrote:

>"graham" > wrote in message
>news
>> On 2018-09-20 10:38 AM, graham wrote:
>>> On 2018-09-20 10:34 AM, Cheri wrote:
>>>> "graham" > wrote in message
>>>> news >>>>> On 2018-09-20 10:24 AM, Dave Smith wrote:
>>>>>>
>>>>>>
>>>>>>> When we buy bakery bread we don't have them slice it, we slice as
>>>>>>> needed, a loaf goes in the fridge and lasts us 4-5 days. When we buy
>>>>>>> packaged sliced bread it's kept in the fridge... if frozen the entire
>>>>>>> loaf is defrosted in the fridge.
>>>>>> If I could go through a loaf in 4-5 days I might keep it in the
>>>>>> fridge.
>>>>>
>>>>> NEVER keep bread in the fridge!
>>>>
>>>>
>>>>
>>>> Why not?
>>>>
>>>> Cheri
>>> It stales faster.
>> To regular bread bakers, that's Bread 101!
>
>
>When I make my own it's gone quickly, within a day. I don't make my own
>often anymore, but I will agree that it would stale faster for sure in the
>fridge.
>
>Cheri

I grabbed this explanation from the Web. Just search 'why does bread
stale' and you'll get lots of hits.

"The crumb (the part inside) gets hard and stiff and the crust loses
any crispness it might have had. Most people attribute this to drying
out, but the opposite is in fact true. The bread is actually absorbing
moisture, as shown by an increase in weight as the loaf goes from
fresh to stale. The moisture absorbed by the crumb causes the starch
granules to crystallize, hardening the bread. This is why the fridge
is a bad place to store bread, even when it is well-wrapped, because
low temperatures speed up the starch crystallization process (although
freezing bread is fine because starch crystals don’t form at freezer
temperatures). It’s also why a brief visit to the oven can improve
stale bread, because the heat drives out some moisture and helps melt
the starch crystals."
https://kitchen-myths.com/