Bread, a staple in most kitchens, is known for its short shelf life despite its endless versatility. Fortunately, food safety expert Sarah Taylor from High Speed Training has offered her advice on prolonging the freshness of bread.

It's usually quite obvious when bread has gone bad as it begins to develop mould spots. The common dilemma of whether you can just cut off the mouldy part and consume the rest has been addressed by Sarah Taylor, who provides clarity on the matter.

She posed the question: "It's the age-old question, should you bin or keep bread with spots of mould?," reports the Express. Taylor advises that it's generally safer to discard mouldy bread because the mould likely extends beyond what can be seen.

She suggests that opting for sliced bread can be an economical way to keep bread fresh for a longer period since mould spreads more slowly through the loaf. Proper storage is crucial to making your bread last longer. The aim is to create a cool, dry environment, whether that's using a bread bin, a breathable bag, or simply keeping it in its original packaging.

Sarah further advised: "To keep your bread fresh for longer, it's best to keep it covered." "Whether you have a dedicated bread bin or bread bag, or whether you're keeping the loaf in its original packaging, you want to try and store the bread in a cool, dry place."

"If the bread comes in plastic packaging, it may 'sweat' in warm environments, causing moisture to form inside of the packaging." "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."

Water is the enemy of bread freshness, accelerating mould development in moist environments. "You should also keep the loaf away from water, which can speed up the development of mould," she said.

"Moist, damp environments are the perfect conditions for causing mould spores to develop and spread quicker than they normally would, so slow this down by keeping the loaf as dry as possible." "You should never store your loaf in the fridge. This is because the cold conditions inside the fridge will make the starch recrystallise, causing the bread to develop a stale taste and texture. If you tend to go through your bread slowly, a better option is to freeze it."

"This keeps the loaf edible and prevents the spread of mould. To thaw the bread, simply use the defrost setting on your toaster to avoid a soggy slice."