Unpopular opinion: I was packing my brown sugar wrong for a decade

A baker at the shop on 5th told me to stop squeezing the bag shut and instead drop a piece of bread in the container, and my cookies stopped going flat within a week. I tested it side by side with two batches last Tuesday and the bread one stayed soft for 6 days while the other turned into a brick by day 3. Anyone else doing this or do you have a better trick for keeping it soft?

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