Bread and Mold: An Unavoidable Abomination
Bread and Mold
Everyone has likely been there. You are in the mood for a tasty sandwich, and you go to grab the recently purchased loaf out of the bread drawer, only to find it splotched with green fuzz. Bread mold is a common catastrophe in most homes, and unfortunately, there is little anyone can do about it. True, there are ways to slow the development of mold, like putting it in the fridge, but some of those ways make a loaf go stale faster. The best way to slow the process of mold growth and keep your bread fresh is to pay attention to the environment it is being stored in.
Moisture contributes to fungus growth, meaning that to slow the process of growth on your bread, you should store it in a dry space. However, bread also contains moisture which means that it will always be a breeding ground for fungus. Mold spores are everywhere, and if your bread is somewhere comfortable for spores to land and feast, then your bread will turn quickly.
The occurrence of bread mold can be slowed by choosing appropriate storage options. A drawer is most likely not the best place for your bread because it is a dark place. Also, if that drawer is near a dishwasher or an oven, then it becomes a warm place as well. Mold thrives in dark, warm areas.
Also, while there is such a thing as fridge mold, most mold spores do not like the cold and cannot thrive in such an environment. However, your bread will not do well in these conditions either. Bread will go stale faster in the fridge, but depending on how often you consume bread, the benefits may outweigh the cons.
If you consistently experience rapid molding of bread, then you may want to contact a mold remediation specialist in the Meshanticut, MA, area to assess your home. Sometimes a moldy loaf of bread can indicate other problems.
Bread mold is unavoidable. However, focusing on storage conditions may slow the rate of development.