Staling

Have you ever left your bread out in the open air for too long and it becomes hard and difficult to chew? That's called staling. The bread is made of ingredients like flour, water, and yeast or baking soda. When bread is first made, it's fluffy and soft because of the gas bubbles inside it that make it expand. But when bread is left out in the open air, the water inside it starts to evaporate, and the gas bubbles start to shrink. When the gas bubbles shrink, the bread becomes harder and drier. That's what we mean by "stale." To keep bread from staling, you can put it in an airtight container or in the fridge. This will help keep the moisture inside the bread from evaporating and prevent it from becoming stale too quickly.