“Ordinarily I would just freeze my bread to get around this, but I’m living with two guys who basically only eat frozen meals, so freezer space is at a bit of a premium. I’ve probably thrown out seven loaves of bread since moving for this same reason and it’s just a huge waste and inconvenience.
“Does anyone have any tips that might help with this? I’m considering buying a chest freezer as a last resort but I’d really prefer not to. Thank you in advance!”
People rushed to comment on the thread and offered their bread storage tips.
One person wrote: “I’m just tossing this out there, but what about putting two slices of bread in a zip lock, then freezing? Then repeat until you’ve fit in as many bags as you can since you can fit them in all the nooks and crannies in the freezer. You can use the bags over and over because there’s no residue left in the bags.”
Another person commented: “In my opinion, the quality of the flour used and the cleanliness of the mill and the bakery has big influence. Mould spores are extremely resistant to just about everything, including heat. So, if the ingredients already get contaminated along the way, this might explain the short shelf life.”
Meanwhile, a user suggested it could be the room temperature of the apartment and said: “Is the new place particularly warm and/or humid? Maybe a dehumidifier would help? I’m a heathen who keeps bread in the fridge though.”
A fourth simply said: “Keep it in the fridge in a Tupperware container.”
Do you have any bread storage tips?
