I’m the kind of home cook who hates wasting food, so I’m always trying little kitchen experiments that promise to stretch ingredients a bit longer. One of the more curious ones I’ve heard over the years is the old trick of slipping a stalk of celery into a bag of bread to keep the loaf soft. It sounds a little odd at first, but because bread staling is really about moisture migration, the idea has just enough kitchen science behind it to make it worth trying.
So I did exactly
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