I'm a bit of a carb addict. I love breads of all kinds in various formats. In fact, I'd be very happy living off of cereal, pasta, pizza, sandwiches and toast.
I keep my bread in the freezer. When I need bread, I'll take it out of the freezer and either let it thaw at room temperature or defrost it in the microwave if I'm in a hurry. That's how I roll.
I would think keeping bread in the fridge would keep it fresh longer than keeping it on the counter. That makes sense to me. After all, the refrigerator would delay the staling process, right?
Wrong! Today I found out bread goes stale about six times faster in the refrigerator then when kept at room temperature. It's got something to do with the starch molecules... here's a nice write up about it if you're curious.
Mind: blown.
