Learn why mold shows up and if it’s safe to consume the remaining loaf.
Discovering a single slice of moldy bread in your loaf can present a dilemma.
Should you toss the affected slice and continue using the rest, or is the entire loaf compromised?
Credit: Tom Hoenig/Getty Images
In this guide, we’ll explore what to do when faced with this common kitchen conundrum.
What Causes Mold On Bread?
To prevent mold, be cautious when storing homemade bread.
Credit: Tom Hoenig/Getty Images
This trapped moisture creates the perfect environment for mold growth.
Most molds grow best between 70F to 85F.
Some molds producemycotoxins, toxic substances that can cause food poisoning symptoms like nausea, vomiting, and diarrhea.
Mold can also trigger allergic reactions, respiratory issues, or fungal infections in sensitive individuals.
If you go through bread pretty quickly, storing at room temperature can be an option.
If storing at room temperature, slice the bread as you need it to prevent staling.
For longer storage (over a few days) freeze your loafideally sliced for quick thawing.
Wrap tightly with plastic wrap or foil and place in a freezer-safe bag or container to prevent freezer burn.
Avoid the refrigerator, which can dry out your bread and make it stale more quickly.
