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Moldy Bread

In Germany, consumer protection and MDs urgently recommend that you don't eat bread that has gone moldy but throw away the whole loaf. They say that what you see is only a fraction of the fungus while the rest of it may well have spread though the whole bread already and might cause great damage to your liver and kidneys.
Aahhh, bunch of wussies.

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TAKE A FUCKIN' CHANCE!!
 
^It's not the humidity or dryness of the environment, but the temperature that makes it go stale. Bread becomes stale fastest at refrigerator temperatures. Bread doesn't stale because moisture is leaving it -- t's not drying out at all, the chemistry is just changing.

Then I guess it must also depend upon the particular bread, and whether or not you have sliced it. I have witnessed some bread tending to resist staleness longer than others. I also save the end piece/slice as a kind of "cap" on the end, which seems to help the cut end from going stale.
 
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I usually buy a small brown or some form of seeded bread to eat fresh over the week, and a white one for the freezer for a bit of toast now and again.....plus i have started buying those small baguettes you get in packs of four that last months unopened, and you just bung in the oven for 10 mins.

Lovely.
 
you'll be shitting cubes within the hour!!!!!
So that's how they make croutons!:alienblush:
From what I've heard, slicing moldy bread won't keep you safe due to the way spores spread as the bacteria is still there.
Molds are fungi, not bacteria.

You're right. My bad. I meant fungus. Not sure what I was thinking :)
If I had a blinking red light on my palm, I wouldn't be able to think very well either:devil:!
 
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