My entry...
Lesson: If you don't eat your whole loaf of tasty, preservative-free local artisan bread in 3-4 days max, freeze 1/2 of the loaf.
The bread was stored in a clear-top plastic bread box. On day five - 24 hours earlier - no mold was visible. At noon on day six this is what I found is what I found:
Edit: Photo didn't show up on firsts posting - edited to delete and replace photo.
Replies
There is a sweet type of pie made of "old bread" called Mamallena. It is a Caribbean recipe in Panama.
ROFL
I just found a YouTube video of the 49 minute long 1980 BBC documentary "The Rotten World About Us" on YouTube.
Now that I have Cable Onda high-speed internet, I can watch it on my TV through my WD TV streaming video box.
I remember watching the program back in 1980, and found it to be an excellent and entertaining education about the world of fungi, mold and other rotten things.
https://www.youtube.com/watch?v=ZCz36LfN3uI
I thought you didn't watch TV so you could hone your wana believer skills?
What are "wana believer skills" - a figment of your very fertile imagination?
Or is that how you derisively refer to real and accurate knowledge?
I don't have or watch cable or network TV at home, and haven't for over 20 years. SF Bay Area PBS, which aired the BBC fungus documentary in 1980, were my favorites at the time.
These days I do, however, occasionally join friends at a local sports bar/restaurant here in Boquete to watch the football team from my former home region in Northern California.
Streaming and watching videos and movies is not the same as watching live commercial TV - it's like using your laptop with a big screen. You didn't know that?
With my new Cable Onda internet service, I can watch streaming videos without first having to download them.
mold happens in humid environments especially when very little or none air change occurs...science will tell you this!
Now that's what I was looking for. Where was the suitcase when it got moldy?
To freeze or not to freeze? So many questions!
In a mycological quandry over what to do about mouldy bread, I turned to Wikipedia and found this info:
"Penicillium species to grow on seeds and other stored foods depends on their propensity to thrive in low humidity and to colonize rapidly by aerial dispersion while the seeds are sufficiently moist.[9] Some species have a blue color, commonly growing on old bread and giving it a blue fuzzy texture."
So, if one wishes to eat bread and finds the that the loaf in the pantry has turned mouldy... eat up!
Might cure what ails ya! Quandry resolved!
Really! After all, people relish blue cheese, (known as Roquefort in some circles) right?
PS: I know you will want the source: http://en.wikipedia.org/wiki/Penicillium
I like some moldy things including as blue cheese and spalted wood - like the mango wood from which I turn bowls like the one below. But moldy bread - forget it!
(Thanks, Sarcasticus - you've motivated me to start a page on spalted wood for my sadly neglected Xulonn.com website - I'll get a preliminary copy up this morning before I start turning to finish some pieces for tomorrow's Tuesday Morning Market at the BCP Center.)
nice mango wood, Dave!
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