Most of the year I don’t buy bread. I’ve bought sliced bread about three times in the last three months, as husband is eating sandwiches instead of going out for lunch. It still takes awhile to go through a loaf.
I have a vacuum sealed bread box that helps make it last, but not if you combine things with different levels of moisture. The different level seems to have come from a “rustic loaf” I bought for croutons and crumbs.
One article suggested slicing before freezing, then thawing as needed for slices, croutons, or crumbs. I agree it makes no sense to thaw, slice or tear, and freeze again.
