Mold on spelt bread, made with apple yeast water, WHY???
This morning, while preparing my breakfast, I was shocked to discover mold (black mold and white mold) on my sliced bread. I baked the bread on august 17, and today is august 20. It's a bread made with 60% spelt flour, 10% rye, and 30% bread flour. I used Apple Yeast Water, no sourdough starter, no commercial yeast. The taste is, I mean was, wonderful, with a fragrant grainy aroma.I put half in the freezer, and other half I left it on the kitchen counter, for daily eating.
It's the second time this happens, first time was two weeks ago, with a similar bread (spelt and yeast water). I never have this problem before with my sourdoughs, not even with my yeast water white breads.
I stored the bread like I always do, wrapped in kitchen papers and put in a plastic bag that is left opened.
The weather was very hot lately, indeed, but... mold, after 2-3 days???
Does anyone had the same problem? Is it because of yeast water, of splet flour, or is it because of the hot temperature, or the way I stored it?
All responses would be much appreciated. Thank you