On Mon 14 Feb 2005 09:09:38p, Scott wrote in rec.food.preserving:

> In article >,
> Wayne Boatwright > wrote:
>
>> Refrigerating bread accelerates drying. Freezing captures the moisture
>> as ice crystals which rehydrate when thawed.
>
> Refrigerating speeds staling through starch retrogradation, not drying.

Thanks, Scott. Interesting. Could you explain further? I just know that
refrigerated bread taste "dried out".

Wayne