I get rather pissed when the bread gets moldy.

Here’s a little backstory on this:

I lived in Washington State for the last 20 years, up til January 2019, when we moved to Arizona.

In Washington I could buy a loaf of bread and set it on the counter and make a sandwich whenever I wanted. A month, six weeks later, the end pieces near the heel may be a little stale, but the middle was still good and it never molded. Costco croissants and bagels would last about two weeks.

Come to Arizona. Dry climate. House is the same temperature. Loaf of bread is lucky to see 10 days. Costco croissants and bagels are five days, at which point my entire selection of breads looks like ZZ Top on the Legs tour.

I’m a pretty science minded guy. I understand chemistry more than the average joe. What I can’t figure out is why in a dry climate, mold spores grow better than the moist warm climate of Washington. It would seem that warm dark and moist would be a friggin Petri dish for the mold. Yet here in arid Arizona, my bread is singing “Gimme all your lovin”...

Do you have mold spores in the HVAC system/ducts in your AZ house, but not in your WA house?

The same brand and type of bread?

I long ago noticed that certain types, even if the same supermarket brand, molded more quickly than others. I suspect, though, that dryness aside, different types of mold live in different environments. Whatever is growing on your bread may have evolved to tolerate dry conditions better.

Due to self-imposed calorie restrictions, I don’t eat bread at a great rate, so I put it in the freezer. Keeps good for a long time.

One advantage of frozen bread is that it makes superior toast, and most of the bread that I eat is toasted. I put one to four frozen slices into my Breville Smart Grill, preheated to 450 °F, and close its top. 2’ 45” later I have toast that’s dark and crisp on the outside but tender in the inside. So good!

quote:

Originally posted by sigfreund:
The same brand and type of bread?

I long ago noticed that certain types, even if the same supermarket brand, molded more quickly than others. I suspect, though, that dryness aside, different types of mold live in different environments. Whatever is growing on your bread may have evolved to tolerate dry conditions better.

House brand bread molds after X days. House brand bubs (hot dog or burger) never seem to mold. Both kept on same shelf at home. Both opened and not completely used.

Been a puzzler for me.

Not unlike a McDonald's hamburger.

Simple...

There are less moist sites for spores to grow in your house as a whole...to they wander more.

So more are free to roam around until they hit a nice, moist spot that they stick onto...like your bread.

This has puzzled me too. In my case, the Yooper grocery store carries Sara Lee brand loaf bread. I believe I could make a PB&J, die and be buried with it and have archaeologists dig me up centuries later to find the PB&J still edible. The stuff lasts forever. My other types and brands of bread turn a lovely shade of green in about a week. Storage conditions are identical.

quote:

Sara Lee brand loaf bread

That is great bread,the others taste like drywall dust.

 
I have noticed since moving to AZ that there are several kinds of things that have evolved to the dry climate by becoming very opportunistic. Mold is one of those. It doesn't take much dampness, nor for very long, for it to jump in and grow. Mosquitoes are another. Standing water not necessary, just some mud will do for hatching and breeding.

I usually wash my hands before reaching into the bread bag for a couple of slices. My bread was molding before the loaf was used.

I noticed that if I'll drag the plastic down the loaf to get the slices rather than stick my damp hand in there it'll not mold.

I'm proud of my self !

Same bread. Orowheat Oat Nut. Same Costco croissants and bagels, but they are being made at the local Costco, so I am not sure how that would affect it.

I have tried it with other breads, same results. Everyone says the same thing. Bread is a week to 10 days, that’s it. I just find it extremely strange. Damn desert mold.

We only buy Costco French Bread. When I get it home, I slice it and freeze it. If I leave it out - even in a Zip Tight Bag, it grows green spots within about 2 days.

It freezes and thaws without loosing texture or flavor in my microwave.

quote:

In Washington I could buy a loaf of bread and set it on the counter and make a sandwich whenever I wanted. A month, six weeks later, the end pieces near the heel may be a little stale, but the middle was still good and it never molded. Costco croissants and bagels would last about two weeks.

Good God Man! Are you buying wonder bread or lifeboat rations? We buy bread from the Italian joint around the corner, it lasts two days, tops. Baguettes from the Big Y last one night, maybe!

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Originally posted by 45 Cal:

quote:

Sara Lee brand loaf bread

That is great bread,the others taste like drywall dust.

Then they take the money and direct it for gun control efforts like blocking Missouri's concealed carry efforts.

Bread mold growth rate depends on several factors, temperature being the most important one. The growth rate of mildew would be slowed down, especially if the bread is kept in the refrigerator. It is observed that most molds thrive in temperatures above 70° F, and the low temperatures in the refrigerator are unfavorable for bread mold. Putting the bread slice in the freezer will stop the growth of mold completely as the temperatures in the freezer are way below the favorable temperature. As bread mold is a living organism, it requires moisture and oxygen to grow. The moisture trapped in the bag is absorbed by the fungus and it grows at a faster rate. However, as mold is a type of fungi and not a plant, bread mold does not require light for its growth.

Prevention

Moisture contributes to the faster growth of mold. Hence, do not allow your bread to turn moist. It is always better to preserve the bread that is brought from the store, in its original packaging bag.

If you are making bread at home, use ingredients that contain oils, like butter, eggs, milk, etc. This will allow the bread to stay fresh for longer period.

Breadbasket is another option for storing bread for a long time. A variety of breadbaskets made of wood, clay and metal are best for bread storage as they can keep your bread dry and moisture free.

Never store the bread at room temperature or in the refrigerator for extended period. Freezing will be helpful if prolonged storage is required.

To preserve the bread in summer needs some extra efforts. Store the bread in a plastic airtight container and if you have homemade or an unsliced bread loaf, wrap it in a wax paper and keep in a plastic container with a tight-fitting lid.

Lastly, make it a point to consume bread or other similar foods as fresh as possible. If you find mold growth appearing on the food, do not attempt to eat it all or in parts and dispose it off immediately.

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quote:

Originally posted by Beancooker:
In Washington I could buy a loaf of bread and set it on the counter and make a sandwich whenever I wanted. A month, six weeks later, the end pieces near the heel may be a little stale, but the middle was still good and it never molded.

I was trained to drink out of mud puddles and jump out of helicopters and eat dead burnt babies but remind me not to eat a sandwich at your house.....

quote:

Originally posted by Blume9mm:

quote:

Originally posted by Beancooker:
In Washington I could buy a loaf of bread and set it on the counter and make a sandwich whenever I wanted. A month, six weeks later, the end pieces near the heel may be a little stale, but the middle was still good and it never molded.

I was trained to drink out of mud puddles and jump out of helicopters and eat dead burnt babies but remind me not to eat a sandwich at your house.....

You sir, win the internetz today.