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Hot take: a bakery near me tosses out day-old bread at 6pm, and I finally asked why
I stopped by a small shop in Portland last week right before close and saw them bagging up unsold loaves for a food bank. The owner told me that bread actually starts going stale within about 24 hours of baking, not the 3 or 4 days I always assumed. That one fact changed how I plan my whole week of baking at home. I quit making big batches on Sunday and started doing smaller ones midweek so nothing sits around. Turns out my "time saving" big bake was just making stale bread. How do you all handle batch sizes so you aren't tossing half a loaf by Wednesday?
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