The other morning I wasn't hungry so I didn't toast the bread in my toaster and when I looked at it the next day, it had become dried out and hard.
Oddly, I made popcorn a few nights later, and the next morning I found a popped kernel on my stove - but this was soggy, not crisp at all.
My question for a scientist: why would bread left out overnight become hard and stale, but popcorn soft and soggy?
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Typically, when baked goods turn stale, they get hard. Yet that's not the case with crackers. When crackers turn stale, they actually become soft. This unusual reaction is due to the salt content of crackers.
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