When it comes to bread, staling is one of a cook’s worst enemies. Within only a couple of days, it can turn a perfect loaf into lead — and refrigerating that bread only makes things worse.

Crust staling is the process by which the outside of a loaf of bread goes from crisp to soft. Crumb staling is when the inside turns hard. In the science of staleness (yes, ...

Staling is bread’s decay process, and it kicks in right after a loaf hits peak quality and reaches room temperature. “It happens almost instantly upon cooling,” says Francisco Migoya, ...

Buiten says that while refrigeration can delay mold growth, it can also accelerate staling. For perspective, most home refrigerators are set to around 37 F and around 30% — 50% humidity , so ...

Start by cubing your bread into bite-size pieces, then dry them in a 275℉ oven for 45 minutes, tossing with a spatula every 10-15 minutes to encourage even drying.

Other post-roasting, staling-promoting enemies of coffee include moisture, high temperature, and light. Moisture and heat do their dirty work quickly, accelerating oxidation and degradation of aromas.