No, just because it’s dry doesn’t mean it’s worth throwing away! Bread staling is a completely natural phenomenon. It’s not a sign of deterioration, but rather a simple change in texture. Specifically, it’s the starch in the crumb that, by losing its moisture and “recrystallizing,” makes the bread firmer. The result: goodbye soft, hello crisp.
But don’t panic, stale bread isn’t dangerous to your health—as long as it doesn’t have mold. And good news: it can still enhance your dishes!
Quick tip: how to refresh stale bread?
An impromptu dinner party? Surprise guests? Your bread from yesterday can become crispy again in a flash. Simply wrap it in aluminum foil and place it in an oven preheated to 175°C (fan-assisted) for 10 to 15 minutes. The steam created in the crust will make it softer, almost as if it just came from the bakery. A very effective tip—and zero waste!
And if you have a toaster, don’t hesitate to slip some slices of stale bread inside. They’ll be perfect with soup, a cheese platter, or even a delicious breakfast.
What to do with stale bread? Our delicious ideas
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