Finding a loaf of bread that has become hard and dry can make you wonder whether it is still safe to eat. Fortunately, stale bread is usually not dangerous. Staleness occurs through a natural process called starch retrogradation, which changes the bread’s texture. The important thing is to distinguish between stale bread and moldy bread. Dry, firm, or chewy bread can generally still be used if there are no signs of spoilage.

Moldy bread, however, should be discarded completely. If you notice fuzzy green, white, or black mold, do not simply cut off the affected area. Because bread is porous, mold can spread beneath the surface even when it is not visible. Bread with an unusual musty or sour smell should also be thrown away. When in doubt, it is safer to discard the entire loaf rather than risk eating contaminated food.

Instead of throwing away plain stale bread, you can turn it into crunchy homemade croutons. Cut two cups of stale bread into cubes, toss them with avocado oil, garlic powder, salt, and dried herbs, then bake at 375°F (190°C) for 10–15 minutes, tossing halfway through. The finished croutons make a tasty topping for salads, soups, or avocado toast.

A few simple habits can also help reduce food waste. Freeze bread if you do not plan to eat it within a few days, preferably after slicing it so individual pieces are easy to use. Slightly stale bread can also be refreshed in the oven, while storing bread in a bread box or paper bag at room temperature can help maintain its texture. The key lesson is simple: stale bread can often be reused, but moldy bread should always be discarded.