Retrogradation

The scientific name for 'staling.' It occurs when starch molecules in the bread recrystallize and harden over time. This process happens fastest at refrigerator temperatures, which is why you should never store baked bread in the fridge.

By Henry Hunter · Updated October 1, 2026

Henry's notes from the bench

• The fridge is the enemy of fresh bread! It actually speeds up retrogradation. Freeze it or keep it on the counter.