On 5/21/2012 8:12 AM, barbie gee wrote:
>
>
> On Sun, 20 May 2012, Cheryl wrote:


>> Julie, mold happens. I'd suggest looking at the bread before you buy
>> it if it's moldy before you even open it. Doesn't it have any clear
>> parts in the bag that you can look through? Most bread does.
>>
>
> exaclty, but generally, the spores are just sitting there, not in full
> bloom, at the store, or they get in when you open the bag the first time.
>
I agree with all you wrote and especially below but she said the bags
were never opened by her and they were moldy so I'd suspect they were
already showing mold before buying them or else she's not telling us
everything, and they must have sat around in her kitchen on the counter
for days before even opening to find mold.

> mold spores are everywhere, all the time, unless you live in a sterile
> bubble. Bread is especially susceptible. This is why they started
> putting all kinds of preservatives in bread, to help it store longer.
> For breads with no preservatives, the only solution is to eat it fast,
> or store it in the fridge or freezer. The cold keeps mold spores from
> germinating. Molds like warm and damp.
>
> If you never had much biology in school, you probably never had to do
> the experiment where you open up a petri dish, and just let it sit in
> the open air for some minutes, then cover it up and see what grows. It's
> almost always mold of some sort. And, if your science history was good,
> you'd remember how penicillin was discovered, because someone (Fleming)
> observed what the ubiquitous bread mold had done to some petri plates
> where he was trying to grow some bacteria.
>
> and finally, a smidge probably won't hurt you. If I am hungry and my
> last two pieces of bread have a spot of mold starting on the crust, I'll
> cut it off, toast the bread and have my breakfast, and I'm still here to
> tell about it.
>
>
I'm not completely against that but I just can't do it.