We’ve all encountered a crusty loaf of bread and wondered: is it just stale, or has it gone bad? In most cases, if the bread is dry and hard—but mold-free—it’s simply stale, not unsafe. This loss of moisture, called retrogradation, changes the texture but not the safety.

Stale bread is surprisingly useful. Wrap it in foil and warm it in the oven to refresh it, or toast it for a crunchy bite. In fact, many recipes prefer stale bread for its sturdiness. Dishes like French toast, stuffing, bread pudding, and croutons benefit from slightly hardened slices that soak up liquid without turning to mush.

Think of stale bread as an ingredient, not waste. Turn it into breadcrumbs, croutons, or use it in savory dishes like panzanella. Its firmer texture holds up beautifully to sauces and broths.

Moldy bread, however, is unsafe. Even small spots of green or black mold mean the whole loaf should be discarded. Bread’s porous structure allows mold to spread invisibly, and some molds produce harmful mycotoxins.

To avoid spoilage, store bread at room temperature for short-term use or freeze it for later. Skip the fridge—it actually accelerates staling.

Stale bread? Use it creatively. Moldy bread? Toss it immediately.