Comments on Can I still use bread with a tiny bit of mold on the crust?
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Can I still use bread with a tiny bit of mold on the crust?
I have some bread that is about a week old, and it has some tiny white mold spots on the crust. Would it be safe to trim them off and eat the rest of the bread? If not could I use it in cooking e.g. bread pudding?
I tried taking a photo but my phone just gets blurry at close range, sorry.
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No, definitely no! Throw it away, don't eat it and don't use it otherwise.
The problem with bread and mold is that even tiniest bit of visible mold can be a sign that the whole bread is already affected by it. Mold is nearly always associated with fungi which produce thin, not visible threads within a given object (food, walls etc.). These thin threads help the fungus to grow and to "take over" the object in question. As these threads are not visible, you can't know for sure if everything is already affected or only the visible parts.
In the following picture, you can see what I mean. Some stronger threads are visible as the fungus already progressed quite strongly. Even though the upper left of the bread seems unaffected, it's impossible to know for sure (except if you have a microscope and want to spend some time on finding threads).
With bread, better be safe than sorry.
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