is one of the most wasted food items in British homes, with millions of slices thrown away weekly due to staleness or . Many people think storing bread in the fridge is the best way to slow down any growth, but one chef advises against it.

in the fridge actually speeds up the drying process and makes it go stale faster, warned Dean Harper, the chef at Harper Fine Dining. "Bread bought from the typically lasts around three to five days when stored properly," Dean explains. "The best place to keep bread is in a bread box or a cool, dry cupboard."

The cold environment of a fridge causes the starches in bread to crystallise more quickly, which leads to a hard, dry texture - even if it hasn't gone mouldy.

If you're looking to extend the life of your loaf, Dean recommends freezing it instead, slicing it beforehand so you can defrost only what you need.

Freezing bread is not only effective, but it helps lock in freshness and flavour for weeks, rather than days.

Whether it's sourdough, a crusty baguette, or a soft white bloomer, freezing preserves texture better than refrigeration ever could.

Once frozen, slices can go straight into the toaster, or be left to thaw naturally at room temperature with very little difference in quality.

Keeping bread in a bread bin or cupboard also shields it from light, moisture, and extreme temperature shifts. These are the real culprits behind bread going stale or developing mould sooner than expected.

Dean also advises caution around strong-smelling ingredients like onions and garlic, which can affect bread stored nearby.

"Bread can absorb those smells, and it really affects the taste," he says.

And if you do spot mould? It's not safe to simply cut off the affected section.

"Mould can send roots deeper than what you see, and this can cause health issues," Dean warned. "It's better to discard any mouldy bread to be safe."