Bread

[Armadillo]

Bread box.

 

[Kaos]

On the counter near the toaster for the loaf we're using, unopened loaves go in the freezer.

 

[moozxy]

In the freezer!
p.s. hi ryan

 

[Densetsu]

Keeping bread in the refrigerator/freezer only makes it go stale faster. If you don't believe me I can explain it, but it's rather science-y.

 

[ryan]

In the freezer!
p.s. hi ryan

Hi moozxy!

 

[Little]

as a student... the freezer. its fair to expensive to keep it anywhere else because it goes off!!

 

[myuusmeow]

I just keep it in the plastic bag it comes in on the counter.

 

[Salamantis]

Bread Box

 

[mthrnite]

I keep mine in the cabinet.

Been thinking about making my own though, the cheap break at the store SUCKS, and the 'spensive bread is too 'spensive!

I think I'll try making beer bread tonight. I've got a bottle of Killians in the fridge that ain't doin' nobody no good.

 

[notnarb]

kitchen table, sourdough takes forever to go bad

 

[Hadrian]

My bread is in the fridge for freshness.

Currently I love tiger bread and Spelt bread. Spelt is awesome in soup.

 

[darkangel5000]

We keep the toast and sweet raisin bread (wtf is 'rosinenstuten' in english? Oo) in the cupboard, and the normal bread like rye or spelt bread on the counter. Every bread in it's bag, we bought it in.

 

[Densetsu]

I said this in an earlier post, but refrigerators don't keep your bread fresh. They in fact make it stale faster.

Bread is a carbohydrate composed primarily of polysaccharides called amylose and amylopectin. What makes bread stale is when the amylose and amylopectin in the bread bond with each other.

At the molecular level they're moving extremely fast, and the speed at which the polysaccharides move is governed by temperature. By chemical kinetics, the higher the temperature, the faster they move, and the lower the temperature, the slower they move.

When amylose and amylopectin are moving more slowly, they have a better chance to bond with each other. When you put bread in a refrigerator, you essentially lower the kinetics of the molecules and effectively increase the probability that amylose and amylopectin will form bonds with each other (hence your bread goes stale).

You can increase the kinetics by putting the bread in the oven, but then you lose moisture to evaporation. So in essence, you can really never get bread back to its original state.

But don't mind me. You guys can keep putting bread in the refrigerator

 

[Forstride]

Usually in the fridge, but sometimes just on the counter.

 

[tyuno123]

so if we leave bread in the fridge or somewhere with low temperature then the somethings in the bread will bond and make the bread stale faster ?

 

[Densetsu]

so if we leave bread in the fridge or somewhere with low temperature then the somethings in the bread will bond and make the bread stale faster ?

That's precisely it.

*EDIT*
Just try this simple experiment by yourself at home. Buy two loaves of bread, leave one in the refrigerator and the other one on the counter. Try them both at the end of the week and see which one tastes fresher.

 

[gizmo_gal]

I have no idea where the bread is kept these days. It used to stay in the fridge/or on the shelf depending on the weather in my area, but now with 6 little kids around all the time its as likely to be under the couch or in the toy box as it is to be on the counter or in the fridge...

 

[Leon1977]

Fridge. But if i dont plan on eating it anytime soon, i store it in the freezer.

 

[Jasonage]

I keep mine in the packet, closed by a clothes peg in the bread bin in the pantry. So it doesn't go stale

 

[science]

wtf is with all this fridge bread. Who wants cold, wet bread? Not me!