Why You Shouldn’t Keep Bread on the Counter
Whether you store bread in a or on a fruit stand, studies show that keeping it on the counter is the last place you should be leaving your loaf. According to a report from Food Studies at the University of Nebraska Lincoln, the microorganisms that cause food to spoil grow best at room temperature. Bread will get moldy and fuzzy after about a week if you store it on your counter. And if you leave it exposed to light and air, it can speed up its deterioration. Mold spores in the air end up on your bread, but they have long roots, so it could take a few days before a blueish fuzz starts to sprout. That means you could be innocently almond buttering infected toast without realizing it.
Where You Should Store Bread Instead…
So you’re probably wondering how to store your bread, right? You can save room-temperature storage for canned foods and other non-perishable items. The best place for your bread is in your freezer! It doesn’t matter if you buy it fresh from the bakery or packaged from the grocery—don’t leave it out longer than a day. A study from the European Journal of Clinical Nutrition showed that keeping bread in the freezer reduces the chances of mold developing, which in turn decreases food waste. Your loaf can last up to three months in the freezer and still be ready to eat in minutes. For example, Ezekiel Bread is sold in the frozen food aisle because sprouted grain bread has fewer preservatives than their enriched white cousins, so the grocers keep it cold to avoid early onset spoilage.
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Disclaimer: Majority of the images and articles in this blog have been sourced and uploaded by members of our club as they were found to be relevant to the Baking Industry. The BCC does not claim ownership of any article or post not written by a member of the BCC, and always gives credit to the original poster.