We’ve all experienced that moment: a piece of baguette forgotten at the bottom of the cupboard, now as hard as a rock. But before you toss it in the trash, a question arises: is it simply stale or already unfit for consumption? The answer isn’t always as obvious as you might think… And yet, knowing the difference could save your dinner—and your wallet!
What Mold on Your Bread Really Reveals
In the photo above, there’s no doubt about it: this loaf of bread has gone beyond simple staleness. The blue-green spots visible on the surface are typical of microscopic mold that infiltrates the entire crumb, far beyond what the human eye can perceive. Unlike a bloomy-rind cheese, this type of bread cannot be scratched: its spongy texture makes it an ideal breeding ground for invisible fungi. In other words, even if you remove the affected area, the rest is potentially contaminated. It’s therefore best to avoid any attempt to save the bread and throw it away immediately – for your health and that of your loved ones.
And what about stale bread?
No, just because it’s dry doesn’t mean it’s good to throw away! Stale bread is a completely natural phenomenon. It’s not a sign of deterioration but rather a simple change in texture. Specifically, it’s the starch in the crumb that, by losing its moisture and “recrystallizing,” makes the bread firmer. The result: goodbye soft, hello crunchy.
But don’t panic, stale bread isn’t dangerous to your health – as long as it doesn’t have mold. And good news: it can still enhance your dishes!
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