<s>[INST] Bread goes stale faster under humid conditions. This is because of the way starches in the bread absorb moisture. Once the moisture becomes a problem, the starches start breaking down into sugars.
The reaction is a two-step process that can be written as follows:
\[\text{Starch}\rightarrow\text{Dextrins}\rightarrow\text{Sugars}\]
How would you accurately describe the first step in the chemical reaction?[/INST]