On Thu, 20 Sep 2018 16:26:23 -0600, graham > wrote:

>On 2018-09-20 4:13 PM, U.S. Janet B. wrote:
>> On Thu, 20 Sep 2018 13:44:37 -0700 (PDT), "
>> > wrote:
>>
>>> On Thursday, September 20, 2018 at 1:28:40 PM UTC-5, Dave Smith wrote:
>>>>
>>>> I checked on line and the advice was to keep it at room temperature for
>>>> a day or two, but to freeze it after that. For the amount of bread that
>>>> I use and the time it takes for me to use it up, I just stick it
>>>> directly into the freezer. As long as I use it up within a a couple
>>>> weeks it is none the worse for wear.
>>>>
>>> I keep my bread in the refrigerator in the summer. Even with central air
>>> conditioning it wants to mold a little too quickly for me. In the winter
>>> it just stays on the counter.
>>
>> that's the toss-up. Stale vs. mold.
>>
>That's the result of taking a cool climate food to warm, humid regions.
>Traditional warmer region breads tend to be flat and eaten within
>minutes of making. Chapattis and pita for example.

I hadn't thought of it that way. Good point.