White mould growing on sourdough bread
A few times during this winter in Australia I've had white mould growing on my sourdough bread (which is usually around150g wholemeal, 100-150g khorasan, 250g bakers flour with 470-515g water). The mould is usually on the cut edge and sometimes the surface but starts to penetrate the whole loaf.
I have a dry bag (photo below) that the bread is stored in after a day or so once it's cooled. This usually stays out on the bench for a few days before going into the fridge. The mould has grown both in the bag on the bench, possibly due to high hydration and warm conditions but it's also happened in the fridge after maybe 7 days - perhaps it's just due to the length of time in the fridge. I just had a thought that I could try putting a cloth or something in the dry bag to absorb any excess moisture, so I'll give that a go and see if that helps.
Does anyone know what kind of mould this is and how harmful it is?
I recently read Maurizo's post about storing bread and I've found that leaving it out on the bench with just a tea towel or face down on a board dries out the bread and that it goes stale faster than if it's stored in the fridge, where it usually stays fresher.