Mike Avery wrote:
> 
> On 22 Sep 2003 at 11:11, Zed wrote:

> That's part of it.  Bread has two enemies (three if you include the
> people who eat the stuff) - staling and molding.  Which one will get
> your bread depends upon your area and how you store the bread.
> 
> I used to live on the gulf coast of Texas.  Bread never staled there, it
> was too humid.  However, it did mold in just a few days.

Bread will stale anywhere if it's not kept warm or frozen.  If you
didn't see it stale in Texas, it's because it molded first.

> Now I live in the mountains of Colorado, and a humid day is when we
> hit 20% humidity.  Bread never molds here.  It does stale though.  To
> offset the staling, I usually store the bread cut side down on a cutting
> board, and cover the bread with a lightly moistened tea towel.

Why don't you just put it in a plastic bag like everyone else?

David