bread turning moldy very quickly
I have been baking with a homegrown starter for about 3 1/2 years or so with mixed success (thanks to those here for really helping me big time). Lately, my breads have come looking OK but the breads have been demonstrating a white powdery substance on the crumb after 1-2 days. I assume that is a form of mold and have been getting rid of the loaves when this appears, but have been able to find nothing about this in any search. The starter smells good (as it should) and it is active when feeding. I follow mix of Norwich Bread recipe, Hamelman's recipe, and Tartine bread recipe.
Older sourdough breads I had cooked usually had a different appearance when mold appeared, but after 4-5 days or longer, and during winter time, with low humidity, I expect a longer shelf life. I store in bags (bread bags purchased from King Arthur Flour), sometimes wrapped in plastic wrap also and sometimes not. Neither makes a difference. Any advice? Do I need to trash my starter and start anew? Is it a storage thing? Is 2 days typical for mold to develop?
Thanks in advance. This is not a starter issue I dont' think but a baked bread issue.
I doubt this is a problem with the bread or starter. These have been baked and any mold would have been killed. I suspect it is the handling and storage. Make sure your hands and utensils are scrupulously clean when handling the bread that has been baked. Be sure that the containers in which you store the loaves are also clean. You may store the bread in the freezer. If the bread is a fortified loaf containing milk and butter it may be stored in the refrigerator.
I found that, at one time, my bread became moldy and then discovered a member of the household was taking the bread out of the wrapper without first washing his (her) hands. Instructions on cleanliness solved the problem.
Ford
Bread boxes are probably the best invention for spreading mold from one bread to the next. The loaf would be pretty much sterile when leaving the oven so whatever contaminate you have is affecting it after that.
Gerhard
Hey breadboy, Try a tupperware or lock and lock containers that are clean. I'm new to bread making and don't know diddly, but I've had no problems so far. Keep me posted. Good luck
and found that my bread keeps really well wrapped in a clean tea towel and then stored in my bread box. The box is not airtight. Before I replace the loaf with a new one, I exchange the tea towel with a clean one. Since I use this method I don't have a problem with mould.
thank you. I don't know what's wrong. I use new "bread" bags. Clean counters (not with bleach, but with normal cleanser). Clean knives washes with soap and hot water. Good flour (King Arthur) and the taste pre-mold is normal. I don't know if I have to fumigate or something but I'll take the recommendations and give it a shot.
Very frustrating though. And it is a new problem over the last few months. Doesn't happen on non sourdough breads I bake. (There, the normal mold takes hold after about 6-7 days generally)
I really don't know what the reason for this premature spoilage is. Your bread bags are they plastic or paper? If you are putting the bread in a plastic bag before it is fully cooled you will get moisture in the bag which is another ingredient promoting mold growth. If this is a fairly recent development I would look into what has changed in the environment, did you add a plant near where the bread is stored or something like that. I know my wife sometimes grows herbs on the kitchen window sill, having said that I have never noticed them having a negative effect on the bread. Anyway I would look for any changes near the bread storage area.
Gerhard
are the loaves wrapped or unwrapped as they cool ?