i was going to make a sandwich and noticed the bread was just starting to mold (before the green stage of mold) and so i threw it out. could i have toasted the bread dark and killed the mold bacteria to the point where i could have eaten the bread with no ill effects. i notice that all natural breads mold faster than commercial store bought breads.
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is it ok to eat slightly moldy bread after it had been toasted dark?
- Thread starter knsr50
- Start date
Personally, I would not have eaten it. The mold was probably on the inside and outside - and bread is cheap, not worth getting sick over.
Yes - better quality bread had fewer ingredients and additives so they do go bad faster. Cheaper bread has lots of things added to it to prevent spoilage so that they can keep it on the shelf longer.
Some white breads will never spoil - they will dry up before mold will grow on it. Put a few slices out of good bread and cheap bread and see for yourself!
Yes - better quality bread had fewer ingredients and additives so they do go bad faster. Cheaper bread has lots of things added to it to prevent spoilage so that they can keep it on the shelf longer.
Some white breads will never spoil - they will dry up before mold will grow on it. Put a few slices out of good bread and cheap bread and see for yourself!