|
Thread Number: 91177
/ Tag: Recipes, Cooking Accessories
Moldy Bread |
[Down to Last] |  |
|
Post# 1156857 , Reply# 1 8/13/2022 at 19:32 (619 days old) by ea56  (Cotati, Calif.) |
||
Tom
In warmer weather, especially if its humid bread will get mold on it soon after opening the package unless you put it in the refrigerator. I bake all of our bread, so I know its fresh and I prefer keeping it at room temp because oddly it doesn’t get stale as quickly. But after about the 3rd day if its warm and humid I’ll put the remainder of the loaf in the fridge.
And yes, I’ve also noticed that somethings seem to spoil more quickly, like potatoes and onions as you said. But part of this I attribute to keeping them in our storage shed and once again its the summer heat that is making them spoil quicker. The rest of the year our shed is like one of those old fashioned coolers that used to be built into the kitchen cabinets in the days before refrigerators. Other fresh vegetables haven’t been at top freshness in my opinion for years now. I can’t tell you many times I’ve bought fresh green beans, put them in the fridge and 4 days later found them molding and slimy, and at $3.99 a lb! Now I only buy fresh green beans for holiday's and then only the day before I’m gonna serve them. Eddie | ||
|
Post# 1156861 , Reply# 2 8/13/2022 at 20:15 (619 days old) by appnut (TX) |
||
 | ||
| Post# 1156866 , Reply# 4 8/13/2022 at 20:24 (619 days old) by qsd-dan (West) | ||
 | ||
|
Post# 1156877 , Reply# 5 8/13/2022 at 23:15 (619 days old) by SudsMaster (SF Bay Area, California) |
||
Ummm...
I'm of the opinion that if there's even one small spot of mold on a loaf of bread, I toss the entire loaf. Why? Well, such mold can sent out tendrils through the bread (or other food) that you can't see, but they are still mold. IDK, I live in a compartively cool climate most of the year. Plus I haven't bought a loaf of bread for a few years now. In fact I've got a loaf of some sort of bread in the patio freezer that is probably at least five years old and might have to be tossed. I prefer pasta, rice, etc. | ||
|
Post# 1156880 , Reply# 7 8/13/2022 at 23:44 (619 days old) by ea56 (Cotati, Calif.) |
||
|
I’d never throw a whole loaf of bread away for a little spot of mold. I’d just cut away the bad spot. I’m still here and healthy.
There are many times throughout history that if people threw away bread with a little mold on it they’d have starved to death for the lack of anything else to eat. But everyones got different limits. Eddie | ||
|
Post# 1156881 , Reply# 8 8/13/2022 at 23:52 (619 days old) by SudsMaster (SF Bay Area, California) |
||
|
OK, I can back it up...
"Is It Safe To Eat Moldy Bread? ""We don't recommend cutting mold off of bread, because it's a soft food," says Marianne Gravely, a senior technical information specialist for the United States Department of Agriculture. "With soft food, it's very easy for the roots [of the mold], or the tentacles, or whatever creepy word you want to use, to penetrate" deeper into the food. "Molds, which look like mini-mushrooms under a microscope, are actually a type of fungi, with visible spores on the surface and a network of microscopic roots that twist deep below that are often invisible to the naked eye. So a mold's penetration into a piece of bread may be greater than a quick look-over suggests, says Gravely. "You might have slightly more leeway when it comes to sliced bread in a bag: If after careful inspection of the interior and exterior of the bread on a long loaf, you can tell one end is unaffected, keep it, Gravely says. But otherwise, it should be tossed — the fact that bread is sliced is no guarantor that mold hasn't spread. ""I have seen mold spread from one slice to the next," she says." CLICK HERE TO GO TO SudsMaster's LINK | ||
|
Post# 1156882 , Reply# 9 8/14/2022 at 00:26 (619 days old) by ea56 (Cotati, Calif.) |
||
|
| ||
|
Post# 1156886 , Reply# 10 8/14/2022 at 01:43 (619 days old) by Launderess (Quiet Please, There´s a Lady on Stage) |
||
Weather has been quite moist for most parts of USA this summer, that can contribute to baked goods going moldy rather sooner than they should. Keeping in mind much store bought bread in plastic bags contains quite a lot of preservatives that's saying something.
For many types of bread if not going to be consumed at once, best chuck loaf into freezer, then take out slices as needed. Unless having sandwiches for dinner or for a crowd we only have odd bread slices for toast in morning. Thus a loaf can last a long time and usually will go moldy before entirely eaten, so into freezer it goes. | ||
|
Post# 1156890 , Reply# 11 8/14/2022 at 02:30 (619 days old) by DaveAMKrayoGuy (Oak Park, MI) |
||
Been there, had that--I don't feel bad giving it to the bids eat, as much as I'd feel worse just throwing it away...
Unless the freezer is over crowded with my deluge of ice cream that I compulsively buy each time a new flavour or a LOT of new flavours come out, and revisit those old favourites or buy what I feel sorry for ones that no one else does, I make the freezer the best place to store my bread--I always toast it anyway, and it keeps fresh way past its date, the only downside is it often sticks together, or might get mishapened or deformed... -- Dave | ||
|
Post# 1156909 , Reply# 12 8/14/2022 at 11:47 (618 days old) by mrboilwash (Munich,Germany) |
||
As some of you may know my maternal grandma worked for a lot of US military families after the war well into the 1960s.
She said almost all of them had their bread and coffee grounds stored in the icebox or refrigerator if they had one. I`m not sure if storing bread refrigerated is really so common in the US but I`ve been doing so since I moved out into my first apartment. Cold bread doesn`t taste good so this might explain why neither my grandma nor my mother picked up the idea but I like to slightly toast all bread anyway, even rye bred or pumpernickel so no issues here. Packaged sliced bread doesn`t seem to have a lot of preservatives in Germany if any, so once opened it spoils quickly. In the refrigerator it keeps at least one week past the best before date even when opened. Coffee grounds seem to keep their flavor longer. I think grandma always had a jar of instant coffee in the fridge but not the grounds. I would never eat anything with mold on it apart from blue cheese. They say there are very few exceptions where cutting of the mold generously is ok like on jam due to the high sugar content or hard cheese where the spores can`t spread easily too. Wouldn`t take the risk either. | ||
|
Post# 1156912 , Reply# 13 8/14/2022 at 12:34 (618 days old) by DaveAMKrayoGuy (Oak Park, MI) |
||
|
Waste Not, when I want not... | ||
|
Post# 1156917 , Reply# 14 8/14/2022 at 13:37 (618 days old) by robbinsandmyers (Conn) |
||
 | ||
|
Post# 1156923 , Reply# 15 8/14/2022 at 15:02 (618 days old) by DaveAMKrayoGuy (Oak Park, MI) |
||
|
| ||
|
Post# 1156943 , Reply# 17 8/14/2022 at 19:00 (618 days old) by Ultramatic (New York City) |
||
Funny. This just happened to me today. Just delivered from Costco. The date was fine, but once I had a slice, that awful moldy taste.
View Full Size
| ||
|
Post# 1156944 , Reply# 18 8/14/2022 at 19:01 (618 days old) by ea56 (Cotati, Calif.) |
||
|
Re: Reply#16
I agree Matt. I spend a lot of time baking our bread. If a tiny bit of mold get onto a slice, which is seldom, I toss that slice, not the rest of the loaf. I just then put the rest of the loaf in the fridge to arrest any further mold formation.
For crying out loud. There are lot of people that are squeamish as all hell about a bit of moldy bread but may think nothing of engaging in intimate contact with a total stranger that could result in way more health problems than a loaf of moldy bread. You’re right about some exposure to our systems with microbes and mold can actually strengthen the immune system. Eddie This post was last edited 08/14/2022 at 19:26 | ||
|
Post# 1156959 , Reply# 19 8/14/2022 at 21:23 (618 days old) by CircleW (NE Cincinnati OH area) |
||
|
Bread has been returned to the store, and a full refund made. I bought that bread because I enjoy eating good bread, and this didn't meet that description. The mold was in several parts of that loaf; I suppose if I was starving I could have eaten it, but in this case I wouldn't have found it very pleasant. | ||
|
Post# 1156962 , Reply# 20 8/14/2022 at 21:53 (618 days old) by ea56 (Cotati, Calif.) |
||
|
Tom,
I completely understand your being dissatisfied with opening a loaf of bread just purchased and finding it molded. I’d return it too! When I say I wouldn't toss the rest of a loaf I’m operating under the assumption that either I’d baked the bread myself or it was a loaf I’d purchased and had for a few days.
But absolutely a freshly purchased loaf should be fresh and free of mold when opened after purchase, and returned if not. I meant no offense. Eddie | ||
|
Post# 1156966 , Reply# 21 8/14/2022 at 22:13 (618 days old) by CircleW (NE Cincinnati OH area) |
||
|
No offense taken, Eddie. I wish I could taste some of your delicious bread - or pie! | ||
|
Post# 1156982 , Reply# 22 8/15/2022 at 01:04 (618 days old) by SudsMaster (SF Bay Area, California) |
||
|
The problem is that bread mold is somewhat toxic. Perhaps a lot toxic.
Whereas mold on stuff like cheese can simply be cut away with not health issues. I learned about the dangers of moldy bread in my teens. No thanks. And with "all that's going on", why add bread mold to your risk level? Again, if it's a long loaf, and the mold is only at one end, then possibly you could eat some from the other end. However, you cannot usually see the nearly invisible mold tendrils that invade the loaf. Why take that risk? | ||
|
Post# 1156985 , Reply# 23 8/15/2022 at 01:16 (618 days old) by ea56 (Cotati, Calif.) |
||
|
Rich,
I totally respect you viewpoint on mold and bread. You have to do what you feel is right for you. I even happen to be allergic to mold and received bi-weekly allergy shots for mold and several other allergies from ‘91 thru ‘19. I can honestly say that I’ve never to my knowledge become ill from eating bread that came from a loaf that had a little mold on part of it. Of course if a loaf of bread had a lot of mold I’d toss the whole thing, as common sense would dictate. But one slice and the rest is clean and smells and tastes fresh, I’ll take the chance. Maybe thats the extent of my life's walk on the wild side, LOL. Eddie | ||
|
Post# 1156988 , Reply# 24 8/15/2022 at 01:41 (618 days old) by DaveAMKrayoGuy (Oak Park, MI) |
||
|
My sister tried to remove mould from a loaf of bread to enjoy peanut butter sandwiches but more and more mould would appear—that being the only bread in the house had been all but a case for child protective services…
Sad, what renders something good and nutritious like bread inedible… Maybe I need to consider making my own… I have flour and yeast… — Dave | ||
|
Post# 1156991 , Reply# 25 8/15/2022 at 02:15 (618 days old) by mrboilwash (Munich,Germany) |
||
|
AFAIK mold on food can be anything from absolutely harmless to quite dangerous because of the toxins some kinds of molds produce when they metabolize the food.
The problem is you can never tell what kind of mold you`re dealing with and some of the toxins might give you nasty diseases like liver or kidney failure or cancer if you consume them again and again. I`m not a believer but wasting food I consider a sin, even more so if an animal has been exploited producing the food. So I don`t stock up more than I can use up. But if anything has spoilt which rarely happens I also have no problem to toss it. | ||
|
Post# 1157002 , Reply# 26 8/15/2022 at 05:30 (618 days old) by SudsMaster (SF Bay Area, California) |
||
|
Well, like I said, mold on stuff like cheese, especially if it's aged with mold, is said to be relatively harmless. And at present I forget which cheeses come with a mold wrapper. LOL.
Mold on bread, nope, not good. When I was in college, there was a course called "Molds and Man". I never took it, but now I wish I had. Then there are the "Moldy Oldies", but that a whole nother kettle of fish (old pop music, mostly). | ||
|
Post# 1157004 , Reply# 27 8/15/2022 at 07:05 (617 days old) by foraloysius (Leeuwarden, Friesland, the Netherlands) |
||
My brother, who worked for the Dutch health authorities always warned for the dangers of moulds. Some worse than others. Since then I always kept bread in the freezer and take out what I need.
Make sure the slices are separated from eachother and put it on it's bottom so the slices don't get pressed together. In that way chances are smaller than they will stick together. When thawed it tastes as fresh as when it was frozen. Keeping bread in the fridge is not a great idea. It may keep longer but it's taste is also affected and it may even dry out. That will not happen when you freeze it. | ||
| Post# 1157072 , Reply# 28 8/16/2022 at 10:12 (616 days old) by labboy (SD, CA) | ||
When I buy a loaf of sliced bread, I will put a few slices in a Ziploc for immediate use then put the rest in the freezer.
My background is clinical lab science and I have taken a lot of microbiology. I never wanted to chance eating moldy bread so would throw the whole loaf away if I observed any mold. I am even more careful now due to receiving chemotherapy. (I love blue cheese, brie, smoked fish and those are all off limits to me now for the time being.) Bob | ||
|
Post# 1157080 , Reply# 30 8/16/2022 at 11:51 (616 days old) by ea56 (Cotati, Calif.) |
||
|
As I’ve mentioned before I bake all of the bread that we eat. I bake a fresh loaf of whole wheat or white sandwich bread about every 5-6 days. We each eat a half of a sandwich for lunch everyday and Fridays is sandwich night for dinner and of course we each have a whole sandwich for dinner that night.
I let the bread cool completely then slice the whole loaf using a West Bend Slicing guide so each slice is uniform. Then I wrap the sliced loaf tightly in plastic wrap, place it in a plastic produce bag and then into a large ziplock bag, which is then placed into a plastic bread box in the pantry. I’m very careful how I handle and store the bread I’ve baked. Every time after I take any slices from the loaf I carefully re warp it just as before, this keeps the bread fresh and mold free. I find that freshly baked bread stays fresher at room temperature, freezing works well for store bought bread because they use preservatives, home baked bread of course doesn’t have any preservatives in it. IMHO it becomes drier after freezing and never has the same fresh taste as bread stored at room temperature.. Occasionally, during warmer weather after the 4th day I may find a small white spot on the most outside slice of the loaf, with the rest of the loaf still being untouched by any sign of mold. That slice will be discarded and the rest of the loaf then is placed into the fridge to keep any further mold from developing. I’ve been doing this since the beginning of 2018 with no adverse effect on the health of either of us. I bake every bit of bread that we use, sandwich bread, hot dog buns, hamburger buns, dinner rolls, rustic crusty sourdough loaves, all of it. And I believe that its way more wholesome than anything I could be buying in the store. I enjoy the whole process of baking our daily bread. Of course if a loaf was badly molded or had green mold I’d discard it, but that has thus far not happened. This is the way I was raised. None of us ever got sick from following these guidelines and neither have I or my husband. And as I mentioned before I’m allergic to mold, if anyone was going to have an adverse reaction to bread mold it would be me, so I must be doing something right in the way I keep bread mold at bay. Eddie | ||
|
Post# 1157081 , Reply# 31 8/16/2022 at 12:03 (616 days old) by SudsMaster (SF Bay Area, California) |
||
|
Well, to be honest, I cannot remember the last time I bought a loaf of bread. I have a half loaf (still in the original wrapper) in one of the freezers. Eventually it's going to make its way out to the compost bin.
Why? Well, I prefer rice, noodles, and pasta for my carbs. Periodically I do buy some packaged frozen hamburgers complete with buns and cheese. But I'm trying to wean myself off those as well. No one's perfect. | ||
|
Post# 1157082 , Reply# 32 8/16/2022 at 12:46 (616 days old) by ea56 (Cotati, Calif.) |
||
|
So Rich, based on you post above who has more experience with handling and storing bread, you or I?
As I said before I appreciate your viewpoint on moldy bread and consuming it. And I agree, bread that is really moldy needs to be discarded. I just come from a different perspective than you since I do bake, eat, use and store bread on a regular daily basis. I respect your opinions and think of you as a friend. You do you and I’ll do me. Eddie | ||
|
Post# 1157086 , Reply# 33 8/16/2022 at 13:25 (616 days old) by SudsMaster (SF Bay Area, California) |
||
|
Eddie,
I suppose you have "more (recent) experience with handling and storing bread". However bread mold has not changed over the past century, so I don't know if your more recent experience matters much. It's more of a scientific question, and science tells us that bread mold is not healthy to consume, regardless of how much bread one has handled. However I'm willing to admit that my aversion to bread mold might result in acceptable bread being relegated to the dumpster or compost bin. That's a sacrifice I'm willing to take in the interest of health. Better safe than sorry. | ||
|
Post# 1157145 , Reply# 34 8/16/2022 at 22:46 (616 days old) by foraloysius (Leeuwarden, Friesland, the Netherlands) |
||
|
We're meaning well Eddie. Keep in mind that when you get older that your resistance may become less. What wouldn't make you ill in the past can do that when you get older. Just a suggestion, you could freeze half the bread you bake and take it out of the freezer again after you and David consumed the first half? Worth trying I think.
| ||
|
Post# 1157166 , Reply# 35 8/17/2022 at 06:52 (615 days old) by combo52 (50 Year Repair Tech Beltsville,Md) |
||
Keeping Bread Fresh | ||
|
Post# 1157190 , Reply# 36 8/17/2022 at 13:14 (615 days old) by mrboilwash (Munich,Germany) |
||
|
Of course the freezer is a way better option to keep bread fresh.
It just doesn`t work for me because my freezer is always crowded with other stuff whereas my refrigerator is barely half full. I know it`s not perfect but at least I don`t have to throw any bread away. Wonder if my grandma exaggerated a bit about the American habit of keeping bread in the fridge, but in the 40s and 50s freezers were still a luxury and everybody had a toaster to crisp stale but mold free refrigerated bread a bit up. | ||
| Forum Index: |
| Other Forums: |
|
|
|
|
|
Comes to the Rescue!
