A crusty loaf on the counter often raises the question: is it stale or spoiled? Bread goes stale quickly but

is usually still safe to eat. When bread becomes hard and dry without mold, it has simply lost moisture

through retrogradation. Though less pleasant to eat plain, it works well in many recipes.

Stale bread is easily revived. Wrapped in foil and warmed in the oven, it regains softness; toasted, it gains crunch.

Its firm texture makes it perfect for French toast, stuffing, croutons, bread pudding, or panzanella, as it absorbs

liquids without turning soggy. You can also pulse it into breadcrumbs or cube it for salads and soups.

Mold, however, signals real danger. Even one green or black spot means the loaf should be discarded.

Because bread is porous, mold spreads invisibly, and consuming it risks allergic reactions or illness from mycotoxins.

Storage is key to extending freshness. For short-term use, keep bread in a paper bag at room temperature.

For longer storage, freeze it to preserve flavor and texture. Avoid refrigerating bread, since it accelerates staleness.

In short, stale bread can be a versatile kitchen asset, while moldy bread must always be thrown away for safety.