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Unless you are living in an arid place like Arizona whereupon not a lot of humidity is available to nourish the mold/bacteria.
Freezer only slows down the process, and in fact, might speed the process up depending on the humidity inside, vs. the outside.
I had had vegetables go mouldy plenty of times inside it.
We also tend to crust our bread a lot more than in the past? Creating a protective layer?
The preservatives in bread shouldn't be that bad, as just some sorbic acid or postassium sorbate should be more than enough to prolong it's shelf life. The real key is in the storage of it and keeping it dry away from moisture.
Omg, finally. Someone who answers in a way that doesn't make me feel crazy lol.
That answer would make sense if it weren't for the fact that bread has gotten mouldy my entire life. Now out of nowhere (and living in the same state), bread doesn't get mouldy, even stored the same as always, room temp.