Stale bread isn’t the same as spoiled: if it’s just dry and hard with no mold, it’s safe to eat. That dryness is moisture loss (retrogradation), and the firmer texture can actually be useful in cooking.
Revive it by wrapping in foil and warming in the oven, or just toast it for crunch. Or lean in: make French toast, stuffing, croutons, bread pudding, panzanella, or blitz it into breadcrumbs.
Mold is different—any green/black spots mean toss the whole loaf. Bread is porous, so mold threads can spread invisibly and may carry mycotoxins.
Store smart: keep bread at room temp in a paper bag for short-term use, freeze for longer storage, and skip the fridge (it speeds staling). Know the difference and you’ll waste less while staying safe.
