Does bread go stale faster in a bag or out air why not?

* Moisture Loss: Staling is primarily caused by the loss of moisture from the bread. When bread is stored in a bag, the moisture gets trapped inside and creates a humid environment. This humidity allows the bread to lose moisture more quickly through a process called retrogradation.

* Starch Recrystallization: Bread contains starch, which is a complex carbohydrate. As bread ages, the starch molecules rearrange themselves and form tighter, more crystalline structures. This makes the bread feel hard and dry. The humid environment in a bag accelerates this process.

* Air Exposure: While air exposure can contribute to staling, it's less of a factor than moisture loss. When exposed to air, the surface of the bread might dry out slightly, but the inside remains relatively moist.

Here's how to slow down staling:

* Refrigerate bread: The cold temperature slows down the rate of moisture loss and starch recrystallization.

* Freeze bread: Freezing is the best way to preserve bread for extended periods.

* Use a bread box: A bread box helps keep bread fresher for a few days by providing a slightly humid environment.

* Store in a paper bag: Paper bags are more breathable than plastic bags, allowing some moisture to escape.

So, while a bag might seem like a good way to keep bread fresh, it actually promotes staling. For longer freshness, consider refrigeration or freezing.