Moldy Bread

By Carolyn Shearlock © 2014 • all rights reserved

Moldy Bread

What do you do when you go to make sandwiches for lunch, discover a bit of mold on the crust, and the nearest store isn’t really near? Is it okay to eat it?

As we ate lunch a couple of days ago, I checked my email and that question popped up. I let out a chuckle, prompting Dave to ask what was up.

Yeah, I’d found some mold on our bread that day. Now, if it’s on the whole slice (as in the photo below – a little hard to see since the mold is white), I toss the slice.

Moldy bread whole slice

But if it’s just on the edge, I do as my mom did – just cut it off and go ahead and eat the rest of the slice.

Moldy Bread cut off edge

It still makes a good sandwich, albeit a little funny looking.

Moldy bread sandwich

It’s about 12 miles to the nearest store, and in the heat and humidity here in southern Florida, bread starts molding in just a day or two after bringing it home, so getting an extra or day out of a loaf is a big deal.

So the answer is yes, we do eat moldy bread. Just not the mold part.

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Comments

  1. I live in Port Moresby and its 30-33 degrees every day. Only way to keep bread from not getting moldy is to put it in the fridge. You sacrifice freshness but beats throwing a loaf out every second day. Or freeze and defrost as needed of course.

  2. Unless your spouse is allergic to food mold, in which case I toss the whole thing ASAP and ready the epipen!

  3. Ah, the less-romantic reality of life aboard…

  4. Lynn Duggan says:

    I have a large frig/ freezer so store bread in that and use as needed. I also get loaves O have to slice.. Ses to stay fresher longer . For sandwichs I love using wraps as they are less bulky and don’t seem to mold and freeze well and hold a lot!

  5. Speaking as a microbiologist, I would suggest you trim a bit more than what is shown relative to the mold surface growth. Molds surface propagate by spores, but they also have structures, hyphae, which penetrate the bread by radiating out from the visible individual colonies to absorb nutrients

    Echoing an above comment, Penicillium strains are among the molds attacking foodstuffs. No one who has ever shown any sensitivity to penicillin should take this risk.

  6. Sandi Webb says:

    Or don’t eat any grains or bread! Go Paleo or read Wheat Belly…those grains are the cause of weight gain, disease and should be avoided anyway. Never thought I could do it but it’s actually easy and never felt better.

    • Barbara Lowell says:

      Yes, I have been wrapping my meals in large romaine leaves for years, or you can use collard or large spinach. Sounds weird but its actually very refreshing, crunchy and you cannot get too many greens for great health. I am vegan so I also eat hummus in rolled up leaves and its great along with thinly sliced raw beets, red onion, brocc, cauliflower, etc but I realize this would not be convenient on a boat, where oh where would you put all the raw produce? But just try the romaine part, you may love it now and then.

    • Agree!!!

  7. Trim it and toast what’s left..

  8. I live in Florida and found a way to get the most of my bread.. Prep Solutions by Progressive Adjustable Bread Keeper
    https://smile.amazon.com/gp/product/B001BB2LMM/ref=oh_aui_detailpage_o08_s00?ie=UTF8&psc=1 . I have been able to keep bread fresh with this for over a week or more. The best part of this bread keeper is it keeps bread and other baked goods fresh longer.
    Expands up to 11 inches to accommodate most bread sizes.
    Adjust the air vents to allow the desired amount of air in the keeper.
    Bread board included for convenient slicing.
    Dishwasher safe. This description is from the link provided. I love this product as it has kept my breads fresh!

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