This is interesting: Sourdough Bacteria Pump Out Mold Killers http://www.scientificamerican.com/podcast/episode.cfm?id=sourdough-bacteria-pump-out-mold-ki-13-02-27
The short article is the text of the one-minute podcast. The two links have a lot of detail.
I found these two great articles this morning and I thought they would spark up some great conversation. Any thoughts?
http://www.bbc.co.uk/news/science-environment-20540758
- Microzap technology effectively micowaves bread to remove mold spores, increasing shelf-life to 60 days. The company says it would reduce the amount of additives in commercially available bread, decrease waste and save money.
Hi everyone
I've been looking all over the internet for an Italian pandoro mold that's available in the U.S. or that ships to the U.S. for a reasonable price. Most of what's available seems to be of the Portuguese variety, which has deeper pleats and a wider flare. The photo below shows what I'm looking for (taken from mwilson's blog at staffoflife.wordpress.com)
I've been making fresh bread for my family a few times a week for about a year now. For sandwich bread, I leave one loaf out, and put two in the freezer. Leftover pizza just gets put in the fridge. I haven't had a problem.
Guys, I'm looking for a rosetta stamp for making rosetta rolls. I believe it's cast aluminum, not plastic like a lot of the roll stamps now available. Does anyone have an idea where to buy one? I'll gladly pay postage from overseas. Thanks :)
When I reached for my banneton this morning I was in for a big surprise. The entire bottom of the banneton was covered in blue mold! Obviously, I decided to hold off on using it for now.
Has this happened to anyone else? I keep my banneton in a a plastic bag, but it isn't sealed like a ziploc. From what I'ver heard, it seems most people allow some flour to stay in the grooves of their bannetons. I leave some flour in the grooves, but not an excessive amount. I'm not sure what caused the mold. The only thing I can think of is that it should have been in a sealed bag.
Tupperware has two molds on sale that may be of use to members of this site.
I've recently begun an apple starter. I let the apples sit in water and sugar for about 4 days. It was getting dark and very strong in smell. I added most of the liquid to bread flour to begin the starter. The day after it began bubbling. On the second day, however, I noticed what I thought looked like mold on top. I skimmed this off then placed it in the fridge. It has some bubbles even in the fridge and doesn't look like it has funky stuff on top. It does have a very strong apple scent.
Do you think that it is safe to continue with this starter?
