Why Does Mold Love Bread So Much?
You may love bread, but so does mold – and if you don’t eat your baked goods quickly enough, it’s likely mold will set up camp and start devouring it for you, even if you keep it in your fridge. Anyone who’s left bread out for any period of time knows the pain of opening the breadbox to see fuzzy green and white sprouting everywhere. But why does mold love bread so much, and why does it grow so quickly?
It’s About the Ingredients
Bread mold isn’t something unique to Layton, UT even if sometimes, the attack on your baked goods can feel personal. It’s a universal problem that takes place because mold is in the air around you at all times, with spores constantly looking for somewhere to set up shop. Bread is particularly hospitable to mold because:
• It’s often moist and warm, offering the perfect environment for mold to grow
• The yeast, starch, and other ingredients are perfect fuel for mold to feed on
• It’s often left out in the open where mold spores can land
• Its porous nature means mold can dig in deep to grow
Bread mold may not be fatal, but it’s still not safe to eat. If you find even one slice of moldy bread, it’s time to throw out the entire loaf. One infested slice means the entire loaf is likely riddled with mold spores.
Refrigerating Doesn’t Help
Even if it tends to make bread stiff and dry, you may be tempted to refrigerate your bread to keep mold away. This won’t help, when refrigerators allow for condensation and trapped moisture that can also allow mold to grow. Your best bet is to keep bread only for a limited time and buy fresh bread frequently. If you find your problem getting out of control, though, you may need to look into mold remediation services.
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