Stale bread often feels dry and tough, which can make it unappealing to eat straight out of the bag. However, staleness itself is usually harmless. It happens because bread loses moisture and the starches in it change, making the texture firmer but not necessarily spoiled or unsafe.

If your bread is just stale but mold-free, there are easy ways to refresh it. You can warm it in the oven wrapped in foil at 350°F or simply toast it to bring back some softness and flavor. Stale bread also works wonderfully in cooking — it’s perfect for dishes like French toast, bread pudding, stuffing, salads like panzanella, or making croutons and breadcrumbs.

On the other hand, moldy bread is a serious health hazard. Even if you only see a small spot of mold, it’s best to throw the entire loaf away. Because bread is porous, mold spores can spread beneath the surface unseen, and consuming moldy bread can cause allergic reactions or exposure to dangerous toxins called mycotoxins.

So while stale bread isn’t something to throw away right away, it’s important to carefully check for mold. When in doubt, don’t risk it—discard moldy bread to keep yourself safe.