Connie Miller

January 18, 2015 at 11:07am

I have heard that starch in bread will crystallize fast if put in a refrigerator and become "stale". If the starch is frozen, it suspends the crystallization process and it will not taste stale. Otherwise, starch will do better at room temperature where it will crystallize much more slowly (6 x faster in fridge). Heating stale bread in a toaster or oven will reverse some of the crystallized starch.
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