FoodCooking Science
Bread goes stale by reorganising its starch, not by drying out.
That is why a stale loaf softens again in a hot oven, and why the fridge is the fastest way to ruin one.
Source
This fact is written from the English Wikipedia article it links to, so you can check every word in one tap. Fact Drop rates that source 4 out of 5 for credibility, and the rating travels with the fact on the back of its card in the app.
More food facts
Food facts with more chemistry and history than the label admits. Honey does not spoil, tinned food arrived fifty years before the tin opener, and the statistical test behind much of modern science was invented to check barley for Guinness. Every fact links to its source.
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