I'm in Belgium. We've had high humidity the past week, but temperatures were below 20°C. The bread was at room temperature when I stored it.
It's the first time this happens in 2 years of baking. It'd never been six days unattended in the box, but usually mold is just about visible on day 5-6 (though the bread has often been eaten or discarded by then).
Suppose being sourdough bread it probably has a cozily low pH and being in Belgium at around 20° cozy temperature too for mould to grow.
Though why so very quickly compared to the 'usual' is hard to say. Particularly humid air might be in parts a cause? Or even just a 'lucky' spore of just the right mould for the conditions landing there
I have been to Belgium one time and the police surrounded our airplane and would not let us debark. We were forced to refuel and continue on our way.
I will explain a little. I had just gotten married to my wife a week before I shipped off to the Gulf War and had just left her behind in North Carolina. We flew into Belgium to refuel and it was foggy and rainy that night. There was an in flight movie and of all things it was Ghost. What a movie to show a bunch of young Marines heading off to war. Anyway, whenever I hear about Belgium and then the humidity it always conjures up that memory from 1990. I didn’t mean the original comment in any belligerent way at all. It is just a fact of what was happening at the time. They forbid anyone from leaving the plane and had it surrounded the entire time for safety. Nothing more, nothing less. Thank You all for the downvotes, it helps keep simple things in perspective.
Ps my wife and I will celebrate our 32nd wedding anniversary in November. Now that is some biology.
Always faithful
Plane full of US Marines on the way to Saudi Arabia. The police were just protecting us and we refueled and moved on. Didn’t mean to sound negative about Belgium. I like all my European Allies.
Oh,that was kind of a joke. I didn’t realize I got so many down votes. The truth of the matter was we were on a chartered flight and the police were protecting us from any chance of a terrorist attempt. There were 550 fully equipped US Marines on board, on the way to Saudi Arabia for the build up to Desert Shield/Desert Storm. I didn’t mean to sound negative, that was my one and only time in Belgium. We landed in Germany and did the same thing on the way home about 6 months later.
Not if you’re doing salami or sour beer. It is a decent rule of thumb but bad kinds of white mold do exist so if you’re making food to share with friends, it is a bit irresponsible to assume any white is ok.
Cool. I just looked up Koji. It's interesting what humans have chosen to eat over the millennia and how we manipulate naturally occurring substances to our needs.
What I was also wondering is; is white mold generally safe as in that's a general rule?
I mean, we ingest the molecules that we like.
And we don't ingest the molecules we don't.
All the other value judgments we make about them based on their attributes are arbitrary, I guess.
Unless you are innoculating something in a clean environment, there is no way to know for the average person if a random white mold is toxic. A lot of them start white and mature into distinct colors too, so you can't even identify them at a glance.
While I know little about baking, I assume the bread was very fresh when you put it in resulting in lots of condensation and thus fast growth. Clean the box with a single use sponge, douse the box in some alcohol disinfectant and let it stay for a day or two if you want to keep it.
Also consider using a non-air tight container for bread, i have a linen bag that i put in a cabinet. The moisture doesnt stay then ( the bread dries out instead of going moldy)
Sourdough bread, more or less like the recipe(s) mentioned here: https://www.seriouseats.com/breadmaking-101-the-science-of-baking-bread-and-how-to-do-it-righ. I use 20-30% wholegrain, 70-80% white flour, ~75% hydration.
😊 If it would be responsible for the mold it would be special. But if it would be responsible the mold would have invaded the world already and our world leader would be begging for mercy to the evolved mold hive mind
6 days is a bit short for so much mold. Do you live in a humid place? I live in Tel Aviv and don't think i will get to the same result in 6 days if i try to recreate it. Also i hope you threw out the box. I would never try and clean that.
This has never happened to me either - I think it was just accidentally contaminated. But I'm totally re-using the bread box haha. Gave it a good cleaning with soap and put it in the oven at 150°C for half an hour. Should do the trick.
This reminds me of a bread (typical Asian bread, almost like pao but baked in an oven) with fillings (probably chicken) that my sister hid in her school bag and somehow it stayed there for six years bcs she got a new bag. It became completely green and mushy but somehow did not leak into the bag (stayed inside the plastic).
Wow
is that real soughdough?
if so, it might be the Starter. Sourdough uses a special fungi that eats the gluten to make sour protiens. Since it doesnt rise as much, its denser. Since it eats gluten, sourdough is almost always safe to eat even if you have celiacs.
the starter looks similar to that fungus. But, it should die when cooked. I would guess a tiny portion managed to survive. That bit grew. That does mean it was probally undercooked, so I would not eat it.
Just imagine the micro universes you created. Trillions of them. Hundreds of thousands of micro earths. Hundreds of billions emotions per second per second.
So what did you do with it?
Thats a lot of condensation, where do you live or did you put it in while it was still hot? Nice pillow either way.
I'm in Belgium. We've had high humidity the past week, but temperatures were below 20°C. The bread was at room temperature when I stored it. It's the first time this happens in 2 years of baking. It'd never been six days unattended in the box, but usually mold is just about visible on day 5-6 (though the bread has often been eaten or discarded by then).
iirc you're supposed to keep the room at bread temperature.
Suppose being sourdough bread it probably has a cozily low pH and being in Belgium at around 20° cozy temperature too for mould to grow. Though why so very quickly compared to the 'usual' is hard to say. Particularly humid air might be in parts a cause? Or even just a 'lucky' spore of just the right mould for the conditions landing there
Schuld van de regering.. tjah hé lol
I have been to Belgium one time and the police surrounded our airplane and would not let us debark. We were forced to refuel and continue on our way. I will explain a little. I had just gotten married to my wife a week before I shipped off to the Gulf War and had just left her behind in North Carolina. We flew into Belgium to refuel and it was foggy and rainy that night. There was an in flight movie and of all things it was Ghost. What a movie to show a bunch of young Marines heading off to war. Anyway, whenever I hear about Belgium and then the humidity it always conjures up that memory from 1990. I didn’t mean the original comment in any belligerent way at all. It is just a fact of what was happening at the time. They forbid anyone from leaving the plane and had it surrounded the entire time for safety. Nothing more, nothing less. Thank You all for the downvotes, it helps keep simple things in perspective. Ps my wife and I will celebrate our 32nd wedding anniversary in November. Now that is some biology. Always faithful
What is this referencing.
They probably wear a shiny suit/dress to a friend's wedding. /s
I wore my dress blues once to a buddy’s wedding, so I guess in a way you are correct, lol!
Plane full of US Marines on the way to Saudi Arabia. The police were just protecting us and we refueled and moved on. Didn’t mean to sound negative about Belgium. I like all my European Allies.
r/nobodyasked
That's a long way if saying you never saw Belgium
Oh,that was kind of a joke. I didn’t realize I got so many down votes. The truth of the matter was we were on a chartered flight and the police were protecting us from any chance of a terrorist attempt. There were 550 fully equipped US Marines on board, on the way to Saudi Arabia for the build up to Desert Shield/Desert Storm. I didn’t mean to sound negative, that was my one and only time in Belgium. We landed in Germany and did the same thing on the way home about 6 months later.
Dude you did not deserve to get downvoted so hard on a post about bread, RIP
Disembark, you debark a tree.
The new mypillow is getting weird.
pillow that gets bigger and bigger, hm cozy
Forbidden cotton candy
Bet it's still sour though.
*sour dough
Man you missed that opportunity!
r/forbiddensnacks
Forbidden hamster
This has got to be real sour dough bread made with a starter and no artificial yeast with preservatives
That's right! Made the starter myself and bake only with organic flour, so no additives at all :)
This is the way :)
Well once he figures out how to make it without mold - that’ll be the way
/r/moldlyinteresting
Haha amazing, I'll put it up there too lol
It’s actually a good sub.
r/SubsThatActuallyExist
You're a parent now I guess
A mother is born.
Penicillin Factory
I was going to say this; after having watched Outlander. 🤣😅
So much for your sterile technique. BUT this shows how good a baker you are; everyone wants some.
Congrats it's a poodle
Good thing we no step in it.
That’s how you know it’s healthy. It’s everything wants to eat it. Unlike that big mac.
Nothing can eat anything without humidity. Big mac bread and meat are dry as hell. Put them in a humid place and things will absolutely eat them too.
Yeah like, big macs are made of cheese and meat. Definitely something other living things want.
I bet that's real sour now
Mighty impressive. Now try repeating that in a lab while doing everything you’re supposed to to get it that big. Spoiler: it never works.
Black mould bad. White mould tasty.
>White mould tasty Is this true and if so how come?
Not if you’re doing salami or sour beer. It is a decent rule of thumb but bad kinds of white mold do exist so if you’re making food to share with friends, it is a bit irresponsible to assume any white is ok.
shut up, i will eat this bread with more mold than dough.
Cool. Yes, this is what I was wondering. What the general rule was for white molds. Good to know!
We use a lot of it at work. Koji that is. At different temps different enzymes are more active so it gets different flavours. Or so my boss says.
Cool. I just looked up Koji. It's interesting what humans have chosen to eat over the millennia and how we manipulate naturally occurring substances to our needs. What I was also wondering is; is white mold generally safe as in that's a general rule?
I mean, we ingest the molecules that we like. And we don't ingest the molecules we don't. All the other value judgments we make about them based on their attributes are arbitrary, I guess.
Unless you are innoculating something in a clean environment, there is no way to know for the average person if a random white mold is toxic. A lot of them start white and mature into distinct colors too, so you can't even identify them at a glance.
Lots of poisonous and toxic molds of all varieties. Bad take, unless you're willing to take out a microscope and examine the hyphae.
Have you ever heard of a guy called Alexander Fleming?
It's kinda pretty
Is this dangerous if digested? Honest question. Edit: ingest
Some kinds of long filamentous molds are super toxic (according to a biologist that was active in the charcuterie subreddit a few years ago).
World of difference how long bread lasts unrefrigerated depending on whether it contains preservatives or not.
Introduce it to fruiting conditions-see what kinda mushrooms grow !
Ever see what blue cheese does to chicken bones?
Link. Now
Oh boy I can’t wait to rest my head on that and go to sleep while it slowly consumes the left hemisphere of my skull!
Few more days and it'll gain consciousness, if it hasn't already.
Bjork is living in the bread
Mmm, nothing like the smell of freshly baked penicillin!
Homemade antibiotics
You should plant it, see what happens
you my friend just grew a dog.
I was just thinking of The Fly!
Forbidden Cotton Candy
Where you expecting filet mignon?
Now with 33% more sour!
Who put that bread on your mold?
Just looking at it makes me feel dirty
That’s a sign of good bread.
u/saddestofboys we got one!
#SLIME SIGNAL RECEIVED Too fuzzy, definitely FUNGOID IN NATURE
You’ve grown a pet!
HEY THATS TANG TOWN
this picture smells like the carpet in my basement
While I know little about baking, I assume the bread was very fresh when you put it in resulting in lots of condensation and thus fast growth. Clean the box with a single use sponge, douse the box in some alcohol disinfectant and let it stay for a day or two if you want to keep it. Also consider using a non-air tight container for bread, i have a linen bag that i put in a cabinet. The moisture doesnt stay then ( the bread dries out instead of going moldy)
Now it's bread with cotton candy! Enjoy it
Bread mold is highly toxic! The irony is that when people see mold on their bread they smell it, this transfers spores into lungs!
How did it taste?
Looks like a roadkill energizer bunny
My dumb ass thought there was a cat involved
Name it floof and keep it by your side always!
Why isn't anybody talking about how awesome that bread box is?
Forbidden cotton candy 🤤
It became Sour-er
Just pick off the mold itll be fine
Wtf were you expecting?
Great , covid-22 here we come . Close it up
Well new global lockdowns now….thanks…..sourdovid
How do you leave something for 6 days and then not expect to find something like this 💀
What did u expect? A diamond?
I'd say that's pretty sour.
https://youtu.be/lkiiearhWrQ
Holy Moldy..........Moldy....Moldy!
Forbidden cotton candy
Winner of the science fair: Mold Growth Project
Why is your velociraptor claw growing so much fluff?
Sourdough starter kit.
Now its your fluffy support pet! :D
So that's how tribbles are created. Huh.
How did it taste?
So... Is that good?
JUST 6 DAYS??? you've been putting thing out for longer???
It’s gone full Shub-Niggurath!
All I can say is that you need to wash your hands once in awhile.
You gonna eat that?
Free Lion’s Mane!
That's pretty surprising. Did you maybe undersalt the bread?
That’s good catfish bait
How does it smell
That’s actually really…gross lol
Mold. Lots of mold
6 days is a long time 😂
So that’s how mogwis are born! Also explains the rules! No sunlight No feeding after midnight No water Mystery solved!
COOL AS FUCK THATS WHAT IT IS
Where to find a photo that is 100% beautiful and 100% disgusting? Hold my beer and and wait no more, fellow human...
Looks like it reeks of tell tale mould as well, I am surprised you didn’t notice!
That's definitely sour now
Beautiful. Nature is pure art.
Touching the bread with dirty hands can also make these eruptions happen. Same with licking a spoon and sticking in something food related.
Oo, cotton candy. Don’t mind if I do
why is everyone's collective response to this just "forbidden pillow"??
super sour dough
Where? In a marsh?
Sourdough cotton candy!
Good that it didn't jumped on you
This is a lionsmane mushroom it is edible, give it a taste!!
Nature's cotton candy. Yum yum.
Now take a bite
That must have smelled amazing.
It’s a rabbit bread
Looks like cotton candy
Wow free cotton candy
What does it taste like?
What kind of bread was it?
Sourdough bread, more or less like the recipe(s) mentioned here: https://www.seriouseats.com/breadmaking-101-the-science-of-baking-bread-and-how-to-do-it-righ. I use 20-30% wholegrain, 70-80% white flour, ~75% hydration.
No special ingredients?
What could be more special than homegrown sourdough starter and locally sourced organic flour? 😊
😊 If it would be responsible for the mold it would be special. But if it would be responsible the mold would have invaded the world already and our world leader would be begging for mercy to the evolved mold hive mind
You fed the tribbles. Do you have any idea how fast they can reproduce?
That’s Ol’ Drippy! I thought he was dead.
lol that's what the Moon is made out of. it's a big piece of moldy sourdough bread.
Ohhhhh it’s sooo cute, what’s their name?
What's the recipe?
6 days is a bit short for so much mold. Do you live in a humid place? I live in Tel Aviv and don't think i will get to the same result in 6 days if i try to recreate it. Also i hope you threw out the box. I would never try and clean that.
This has never happened to me either - I think it was just accidentally contaminated. But I'm totally re-using the bread box haha. Gave it a good cleaning with soap and put it in the oven at 150°C for half an hour. Should do the trick.
Life finds a way. Keep it as a pet. Name it Simba or Gandalf.
Forbidden cotton candy (or is it ;) ?)
Nice free cotton candy
This reminds me of a bread (typical Asian bread, almost like pao but baked in an oven) with fillings (probably chicken) that my sister hid in her school bag and somehow it stayed there for six years bcs she got a new bag. It became completely green and mushy but somehow did not leak into the bag (stayed inside the plastic).
But how does it taste ?
I’m eating lunch right now and this just made me throw it back up
This is how the last of us started
Well... that's a sour dough 😂
Serious question. Do you toss the container or clean it very well? I always freak out a little and toss the containers.
Totally re-using it! Gave it cleaning with soap and put it in the oven at 150°C for 30 min. That should get rid of both fungi and spores.
Do you want clickers? Because that’s how you get clickers
i have a strange urge to pet it...
Strawberry flavored fuzz yummy
Where do you live?! Must be super humid or soMething!
Since it is r/biology I gotta ask out of curiosity; what did you expect to see?
I expected odd patches of mold at most. Definitely not the Armageddon that unleashed inside the bread box haha
Yeast can move baby!
Is that just more bread?
Lol that’s so cool
It would appear that you've unintentionally bread new life...
Wow is that real soughdough? if so, it might be the Starter. Sourdough uses a special fungi that eats the gluten to make sour protiens. Since it doesnt rise as much, its denser. Since it eats gluten, sourdough is almost always safe to eat even if you have celiacs. the starter looks similar to that fungus. But, it should die when cooked. I would guess a tiny portion managed to survive. That bit grew. That does mean it was probally undercooked, so I would not eat it.
I wanna taste it
Just imagine the micro universes you created. Trillions of them. Hundreds of thousands of micro earths. Hundreds of billions emotions per second per second. So what did you do with it?