Okay, so I’ve been trying this thing with my bread lately, right? You know how bread gets all moldy pretty fast? Well, I did an experiment to see if I could make it last longer without turning into a fuzzy green monster.
The Experiment
First, I baked a fresh loaf. That smell of fresh bread? Amazing! Anyway, I cut it in half because, you know, for science.
Room Temperature vs. Fridge
One half I just left out on the counter, like I normally do. I wrapped it up in a cloth, nothing fancy. The other half I put in the fridge. I figured, cold slows things down, right? Like, you put leftovers in the fridge to keep them from going bad.
Freezing the Loaf
But then I thought, what about the freezer? That’s even colder! So, I took another loaf, sliced it up, and chucked it in a freezer bag. I made sure to squeeze out most of the air because I heard that helps prevent freezer burn. And into the freezer it went.
The Results
- Room Temperature: This one started getting moldy after about a week. Not too bad, but definitely noticeable. You know those little green spots? Yeah, those started showing up.
- Fridge: This one lasted a bit longer, almost two weeks, before I saw any mold. But it got really hard and stale, like a brick. Not fun to eat.
- Freezer: This one was the winner. I took out slices as needed, toasted them up, and they tasted almost as good as fresh. No mold, no staleness. It’s been like, a month and it’s still good!
What I Learned
So, what did I learn from all this? Freezing bread is the way to go if you want to keep it for a long time. The fridge is okay, but your bread will be hard, like you could use it as a weapon. Just leaving it out? Well, that’s just asking for mold.
I’m pretty stoked about this whole freezing thing. It means less wasted bread and always having some on hand for toast or sandwiches. It’s a win-win! I even started freezing other baked things now, like muffins and cookies. It’s like a whole new world of deliciousness has opened up to me.
