“You should try to use a bread bin or breathable bag to avoid this, but if you have no other option, then storing the bread inside a cool, dry cupboard can help slow the process down.

“You should also keep the loaf away from water, which can speed up the development of mould.”

Sarah explained that moist, damp environments create ideal conditions for mould spores to develop and spread quicker than usual, so it’s important to keep the loaf as dry as possible to slow this process down.

Sarah also advised against one particular storage method, highlighting that you should never store your loaf in the fridge.

The cold conditions inside the fridge cause the starch to recrystallise, leading to a stale taste and texture. If you consume bread slowly, a better option is to freeze it—this keeps the loaf edible and prevents mould from spreading.

When it comes to eating frozen bread, Sarah said: “To thaw the bread, simply use the defrost setting on your toaster to avoid a soggy slice.”