We’ve all seen bread get hard and dry, and wondered if it’s still okay to eat. The good news is stale bread is usually safe unless it has mold.
Staling happens when bread loses moisture through retrogradation, causing it to become tougher. This doesn’t mean it’s spoiled. You can revive stale bread by heating it in the oven or toasting it to make it crispy.
Stale bread is great for making breadcrumbs, croutons, French toast, bread pudding, and stuffing because it holds up well when soaked or cooked.
If you see mold, however, don’t eat the bread. Mold can spread inside the loaf and cause health issues.
How fast bread molds depends on moisture, temperature, and preservatives. Fresh bread molds faster; store-bought bread lasts longer. Warm, humid places speed mold growth; cool, dry places slow it. Refrigeration delays mold but makes bread stale faster. Freezing is best for long-term storage.
For short-term storage, paper or cloth bags are better than plastic, which traps moisture and encourages mold. Artisan bread stores well in paper and freezes well; sandwich bread lasts longer in sealed plastic.
To sum up, stale bread is safe and useful, but moldy bread should be discarded. With proper care, you can enjoy your bread longer and reduce waste.
