I live by myself now - my son having gotten a job and moved on - and I bake bread and share with friends once a week, usually Saturday. I usually make a smaller loaf for myself. Today (Friday) I had planned to make a small bread pudding to use some up, and french toast for breakfast tomorrow. However, when I picked up the bread tonight I noticed 2 pin-head sized mold spots on the bottom. My question is, do you, personally, cut them off and continue or toss the bread? I did toss it, but I really hate to do so. I know some will say feed it to the birds, but I've never found my birds to eat bread - very fussy, I guess. I'm just wondering what everyone does. Thanks so much.
Replies to this discussion
Oh, I forgot storage details...in a zip bag on the counter. I hate cold bread, so I won't refrigerate.
I read somewhere that once you can see the mold, it's too late and the bread should be tossed, so that's what I do. However, I normally freeze bread because, event though we love bread, it's not a daily menu item ~ Ron
I live alone too, and hate to waste anything. After a couple of days, I usually refrigerate bread. It keeps quite a few days longer before starting to mold. If I see a small spot or two of mold, I usually cut about 1/2 inch off the loaf all the way around and cube the center portion for butter-toasted croutons. They're nice in salads, or heated with some chicken broth, sauteed onions and herbs for a nice stuffing side dish.
The birds and squirrels around here also won't eat the stale ends and edges I cut off. Weird, huh? The ants sure love them though. I bury any scraps in the compost bin to make "new earth" for the garden. :)
I like your idea for bread pudding or french toast!
Unless there is other fresh yummy bread around, I pick the spots off and use the bread. Lately I have been better at cutting a loaf in half and freezing it.
I agree with not liking cold bread, but I don't like fresh bread much longer than 48 hours out of the oven...so I do refrigerate.
It does become toast though...toasted in the toaster oven with butter, or toasted in a pan usually with bacon drippings. Pork fat makes even cold bread re-yummy! :)
I see one bit of green and it's in the bin, the thought of spores...yuck!
However, I slice bread and freeze when freshly baked, just taking some out as needed, so not a problem for me these days.
Thanks everybody. Next time I just see tiny spots like tonight, I think I'll cut them off, too.
Like RonB said, once you see the green spots, the mold spores are throughout the bread and the entire loaf should be disposed of. No questions!
This is why I either refrigerate or freeze as soon as the bread is cool enough to bag. A couple of seconds on the counter or a minute in the toaster takes care of the chill. By the time a sandwich is made and ready to eat, the chill is gone. I would rather the bread be slightly cool than full of mold spores. Yuck, double yuck! Since I have an autoimmune disorder, I can't and don't take any chances.
According to the USDA, bread with visible mold should be discarded. If it's visible in spots, it's likely growing invisibly on and in the bread as well.
I have an autoimmune disorder as well (Myasthenia Gravis). I don't play around with any of that stuff either.
Thanks everyone for all your input. Definitely given me much to think about. Y'all are the best!
Good morning my dear friend. I just read your post. I am sorry to learn that you have a autommune disorder. Is it better known as 'MYASTHENIA GRAVIS"????
I suffer from this condition as well. It has literally put me thru hell since early fall 2009. What it did to me I would not wish on my worst enemy. I was lucky enough to clear the problems over the July 4th weekend 2010. It has effected my eyes (Vision) for 18 months & the use of my both hands totally.
Thank God I am alright now since but only with special medication...without that I am thru living.
Good day my dear friend Cindy.
Good morning to you my friend! No, Cass, not myasthenia gravis, which I would not wish on anyone. My heart just breaks knowing that has attacked you! No, my special little corner of hell is Multiple Sclerosis. I was diagnosed 33 years ago. About 12 years ago it finally put me in a wheelchair. There are so many other problems with this disease, vision, weakness in hands, arms, legs, upper body, exhaustion, PAIN and more PAIN..........I could go on forever. But, most important, I have never and will never, quit fighting! I have MS, it does not have me! My disease does not define who or what I am. I am a wife, mother, sister, aunt, friend and bread/cake/cookie baker and amateur chef/cook! And, as such, I belong to this esteemed group of bakers/cooks.
This forum gives me some anonymity. It allows me to sit in my chair, with my iPad on my lap, and expound about some of the things in my head (that sometimes are very difficult for me to express because of my disease) and if I chose not to disclose my disability, then nobody knows I am having trouble that day. Or that the pain is so bad the opiate patches and morphine won't control the tears. The little things I am able to accomplish are huge victories for me and the members of the NBC celebrate each one with me. You can't imagine how good that makes me feel!
No, not MG, but MS. I'm sure there are many more members out there with serious disabilities, like you and me, that chose not to talk about it. It would be interesting to know how they cope with baking/cooking. What little or big changes they have made in their kitchens and baking routines in order to do what they do every day. We could compare notes. Maybe another thread some day..........
I hope this is a good day for you, my friend. It seems to be starting out as a good one for me. Keep hoping it continues that way!
Yikes! DON'T refrigerate bread, that in fact ACCELLERATES deteriation: Far better to freeze the bread, (slice it first) then take out what you need as you need it for the toaster. You won't ever wind up with mold or see it go to waste. But when in doubt, throw it out!!! PS: On the couner in a sealed plastic bag was the ideal environment for mold: Warm, moist, zero air circulation.
You are correct that refrigerating bread accelerates that stale taste. And yep, moist, warm room temperature accelerates mold growth.
My only problem with freezing is that my freezer space is at a premium. I tend to pack it with meats when beef is on sale under $2/lb, pork under $1.50/lb, and chicken under $1/lb. I also occassionally buy a 40 lb case of cage-free chicken backs at 30 cents/lb for homemade chicken stock.
Anyway, freezing does appear to be the best option to avoid the mold growth from sitting at room temperature and to avoid the staleness from refrigeration...if you have room...and eat the bread before it freezer burns.
I guess none of the options are perfect for us living-alone folks. A whole loaf of bread is just always a little too much.
If its not too bad, I'll discard those pieces and eat the rest. Of course I don't (or haven't up to now) have a compromised immune system.
It's never so much as given me a hiccup. The USDA says all SORTS of things I have trouble taking seriously.
I have to weigh in here this is just my personal experience, but I really have to put it out there.
I have always refrigerated my homemade bread. After throwing away so many half eaten loaves, I decided that I either started buying the store bread or found a better way. Now, my new refrigerator may be colder than most. It is a new, counter-depth, 48" wide Kitchen Aid, with a temperature controlled meat keeper. Since I only keep one package of sandwich meat in this meat drawer, there is plenty of room for three or four loaves of bread. I keep the main portion of the refrigerator at 40 degrees F, and the meat keeper at 38 degrees F. This may be the reason I don't have the staling problem many speak of. I am right on the verge of frozen, but not quite. The bread warms to room temp in just a matter of seconds.
I have found that I can keep a loaf of bread, like this, for a week to 10 days with no staling and it tastes just as fresh as the day it was made. Especially when toasted. If, for some reason, the bread needs to go out to the refrigerator in the garage, it goes into the freezer. But when I bring it inside, it goes into the meat drawer.
There, my two cents worth. The best of both worlds. Almost frozen, but not quite!
My 17 y/o refrigerater final gave out last May after many years of good service. I replaced it with a much smaller fridge with fewer options (there is no bin with a separate temp control like my old one). The bread still keeps a long time before any mold spots appear, and toasting does take out the stale taste.
I'll keep sticking my fresh bread in the fridge after a day or two. If for no other reason than that I've been doing it that way for decades. Guess I'm getting old, stubborn and set in my ways. Haha!
After this thread, I may rethink eating the two or three breads per year which do get small mold dots. ...or maybe not... :)
I find bread starts to smell and taste funny about a day before there are visible mold spots on it.
There are good molds and bad molds. (Penicillin was found on some moldy bread, at least according to most reports.)
But I always throw moldy bread away, as the birds won't eat it either.
Ewwww! Yes, you jogged my memory, Mike. A few weeks ago, I had some home made flour tortillas which I had left out on the counter and forgotten about for a few days. I uncovered them, and they had overgrown large black mold spots. Looked like a petri-dish science experiment. Yuck!
The tiny mold spots that grow in yeast breads somehow look much more benign. Definitely a different strain.
I have had bread that did develop a weird "dirt" taste, even without visible mold. It is bad enough to spit out, and no one in their right mind would think it was okay to eat.
I think I will "change my ways" and toss out bread with tiny spots in the future...even if it still smells or tastes okay.
Most of the time that bread goes moldy here, it is because:
A. I made too much of that bread at one time. (Peter R's marbled rye bread recipe is an example, it makes three BIG loaves. I often give at least one loaf away, just so it doesn't spoil.)
B. I made too many different breads in a few days.
C. Life happened and the bread got forgotten.
D. The bread was not properly stored. (Put a freshly baked loaf in a plastic bag while it is still warm and it will be moldy in 24-36 hours.)
Mike, I am guilty on all four counts! Have committed each one at some time or the other. If I'm feeling really good, then I bake. There are only two of us. One doesn't eat bread at this time. What in the world is wrong with this picture? Do I not see the downside of 18 loaves of bread, sitting on the counter, cooling? Of course, there are 35 homes on my very long cul de sac. Some people hide when they see me coming. I know they do. They think I don't see them hiding behind the couch. I see them. I just keep knocking till the come to the door!
Bread, the staff of life! Come on, people, eat more bread! Eat my bread before it goes bad so I can make more! Teeheehee