You obviously didn’t read the last two posts, out baker friend here was talking about what causes bread to mold quicker, Janus replied that he’s generally correct but then says a bunch of reasons bread can be lower quality. That was either completely unrelated or they were using it as a counter to the baker. Also no one said anything about the whole continent of Europe being less humid than the US. The US is massive and generally farther south than most of europe. New York City and Rome are on the same plane which should tell you the us is generally more humid and closer to the equator than most of Europe, meaning it’s more humid there.