Using up sliced bread on the turn?

[CopperBolt]

Hi I’ve got some multigrain bread. Just noticed a tiny green blob of mould on the end crust. The slices beneath are still fine. Obviously not for long.
Any ideas on how to use?
I thought maybe make breadcrumbs somehow but they’ll still go off I guess.
Some sort of pudding? Bread pud or something? Probably better with white bread I imagine.

Cheers all.

[Venisonpie]

Crutons! Dice the slices, roll in a bit of olive oil and garlic salt, spread into a tin and bake for aboit 10 to 15 mins.

[Sporky]

Bread pudding with multigrain sounds pretty good to me.

[nikaiyo2]

Nothing, once bread has started to go mouldy it’s finished. You can only see the tip of the ice berg so to speak.

Stale bread absolutely fine to use, mouldy is fit for the bin only.

[bitchstewie]

I don't really know how to say this without sounding a bit of a cock but are you that desperate to risk it?

If I saw mould on a load I wouldn't be thinking "best the rest of it is fine".

Apologies if it's an expensive loaf or something.

I did stalk your other threads just to check and you don't appear to be on the breadline (see what I did there).

[RoadToad84]

I've never had an issue with slightly spotted bread. Toasted is fine. Maybe chuck it in the freezer?

[Doofus]

Once you can see mould, the whole lot is affected. Bin it.

[Sporky]

To be fair, I wouldn't touch the rest of the loaf.

But bread pudding made with not-mouldy multigrain still sounds good.

[xx99xx]

Out of interest, what is the mould that grows on bread? Clearly mould on cheese is fine so what's the difference?

(If in any doubt, I don't eat mouldy bread but just wondering about mould types)

[Sporky]

Penicillium and/or Aspergillus.

Both produce mycotoxins.

[remedy]

You guys are weird. I just chop the mould out and toast it.
Or blitz it to breadcrumbs and grill them, then freeze.

Been doing this for decades and I'm st

[xx99xx]

Sporky said:

Penicillium and/or Aspergillus.

Both produce mycotoxins.

So why is mouldy cheese acceptable? And tasty.

[Petrus1983]

remedy said:

You guys are weird. I just chop the mould out and toast it.
Or blitz it to breadcrumbs and grill them, then freeze.

Been doing this for decades and I'm st

[Sporky]

xx99xx said:

So why is mouldy cheese acceptable? And tasty.

Different moulds, which don't produce toxins.

https://en.m.wikipedia.org/wiki/Blue_cheese

[xx99xx]

Sporky said:

Different moulds, which don't produce toxins.

But you said both produce mycotoxins? Not that I know what a mycotoxin is.

[Sporky]

xx99xx said:

Sporky said:

Different moulds, which don't produce toxins.

But you said both produce mycotoxins? Not that I know what a mycotoxin is.

A mycotoxin is a toxin produced by a mould or fungus.

Cheeses such as Stilton and Brie use edible moulds that don't make toxins.

[xx99xx]

Sporky said:

A mycotoxin is a toxin produced by a mould or fungus.

Cheeses such as Stilton and Brie use edible moulds that don't make toxins.

So they specifically select a type of mould? I never knew that. I just assumed it grew mould like bread etc

[Sporky]

They do indeed. I think Stilton is done with Penicillium Roqueforti.

Which isn't the same as the Penicillium that grows on old bread (or old cheese).

[WrekinCrew]

Seems to me eating random mould on bread is no different to eating random mushrooms / toadstools you find growing wild. They could be harmless, or deadly.

[turbomoggie]

I used to think nothing of just cutting off the mould and eating the rest but apparently it is risky to do so. I'm not really willing to take the risk and subsequent time off of work etc so I just throw the whole loaf. Thankfully this doesn't happen very often as I try to be organised and will freeze a loaf if I know I'm not going to get through it quick enough.