It is completely understandable why you would turn to the freezer. But if you’ve ever pulled a loaf out of the freezer only to find it dry, crumbly, or covered in icy crystals (freezer burn), you know that the freezer isn’t a magic time machine.
Since you love understanding the science behind how things work, let’s decode exactly why bread goes stale, why the refrigerator is actually its worst enemy, and the brilliant, no-fuss “Double-Wrap” method to keep your bread tasting freshly baked for up to three months.
