Tag: Bread mold

According to the USDA, bread is a soft, porous food, meaning that the microscopic roots of mold can quickly penetrate deep into the loaf, far beyond what is visible on the surface. This makes eating moldy bread a significant food safety risk, even if you just see a small spot of fuzz. Ingesting these microscopic fungi can have a range of adverse effects on your health, from short-term digestive issues to more serious long-term complications, depending on the type of mold and individual sensitivity.

Did you know that mold spores are present in the air almost everywhere, making bread susceptible to contamination from the moment it's exposed? This explains why your bread has fungus in it, transforming a fresh loaf into a fuzzy, inedible mess in just a few days if stored improperly.

According to the company, organic cultured wheat and organic dried cane syrup are natural ways to help their bread resist mold. This is a frequent point of curiosity for health-conscious consumers, who often ask: **Why does Dave's Killer bread not mold?**