How long does it take mold to grow on bread?
85641
It depends on what preservatives were used, how hot it is, how humid it is, how you are storing the bread, whether it has been sliced and a gretamany other factors. In the tropics it's quite possible to see visible mold develop on fresh bread overnight.\n\nOf course visible mold is not the same as mold. Mold will start groing on bread almost as soon as the first spore hits it after it has cooled. In the strictly biological sense mold will be growing on most sliced bread within a couple of hours.
799027
Mold is visible to the eye- the ugly black stuff on walls . If you keep on living with it, you could even get asthma. Baking soda should help scrub it away, if you find it. Otherwise just make a complaint to whoever's incharge.
1169484
well...technically, i doubt whether mold itself will burn as it is moist, living tissue and is devoid of xylem and sclerenchyma (the tissue that we know as wood)\n why dont you try it yourself. but please be careful handling mold as inhaling the spores can be quite dangerous
912299
No.  But you'd better seek medical attention to get it cleared up.  Yeast is natural in the body and only presents a problem when there is an overgrowth of the normal amount.
432085
bread left in the open
869801
I believe it is the smaller grains that make the difference - the grains are much tinier than regular yeast.   This site should help.
237288
first you type: bread mold into google. \n\nYou look what kind of fungus grows on bread and read for a while about different kinds. \nYou write down the scientific names of some bread molds which you would like to research more on. You need those names, because they don't really have common names. \nThen you type that name into google and see what you can find out. \nGive some background info first, what are molds, where can you find them \nIf you are ambitious (or still don't have enough pages full) you can also type in that name into google scholar. That should give you plenty to read. \n\nGeneral ideas: antibiotics are produced by some bread molds, aspergillus niger is used for commercial citric acid production, and neurospora crassa is a model organism for genetics\n\nonce you are through all of that you have material for 20-50 pages...
64741
generally, the best thing to do is seal it after heating it to a high temperature that should kill anything that might be in it.  Other than that, if you incubate it and don't see any growth (eg biofilm, hazy coloration, downy molds, etc) you should be okay.
647636
a couple days, but you can put on toothpaste on it and will will go quicker.
390560
Check your fridge or pantry for anything moldy.  Onions, potatoes, bread, oranges, look inside any open jars of food that might be tucked in the back of the fridge and forgotten.  10 hours isn't a lot of time, I'd try putting a piece of moist bread in plastic and keeping it in a moist warm place.  You could also go to a grocery store and ask the people who work in produce if they already have anything in the trash bin thats started to mold.
950501
Mold is another word for fungi whose bodies gather and congeal together to form cottony vegetative bodies. Not all mold is cottony, however. Types of slimy mold are more like amoeba than their cottony cousins and leave a moister, slicker mass on the molded surface. However when it comes to bread, you will most always see the drier, threadlike mold.\n\nMold commonly grows on bread faster in warm, dark, moist conditions. However, mold can grow in light, and some molds can even grow on frozen foods. Molds grow in varying conditions, at varying speeds, in every color you can think of.\n\nBlack bread mold is one of the most common molds.  It starts out microscopic.  However, as it takes in moisture, the mold begins to grow and produce.  Hyphae are produced, which grow upright as they absorb water, sugars and starches. \n black bread mold makes the bread go bad.  And it’s not only the bread that is damaged but the food around it as well.  This is because the mold grows and reproduces.  As it reproduces the mold spreads to nearby areas until it is killed. \n\n  \n\nNot only do they make food go bad, but mold also cause fungus-related illnesses.  For example, there are some types of mold that can grow on people!  These molds, or types of fungus, reproduce faster than others do.  However, they are not visible.  They may be spread through foods, transferring of items or in any other way
291130
I am told that comes with age.  Better to be doughy than crusty or covered in mold.
1050315
It depends on what sort of microorganisms you wish to grow.  If you'd like protists, just go to any local pond, take a sample of the water and you'll have an instant microcosm.  If you're specifically interested in bacteria or fungi- all you really need to do is leave out some moist, fatty nutrient-rich substance (like milk) and soon enough mold spores (mold is a fungus, by the way) in the air will settle and grow, as will bacteria.  (It's important to note that there is no such thing as "spontaneous generation" - These microorganisms will grow from air-borne spores or spores that are already present in the container / within the substance you grow them.  They don't just simply generate from nothing.)
51037
Unfortunatly there are some many types of mold.  The best thing to do is find a business that deals with it and have them come out and inspect the house and where the mold is.  They can tell you if it is harmful or not!
64455
mould or any microorganisms require  various  enzymes to carry out difernt unction and these enzymes work best at a perticuklar temperatour if the temperatur goeslower or above the growh is hampered and thus wen the mould is kept in fridge their enzymes dont wrk to the maximum capacity their ability to wrk gets weeker and thus the grown is also slow...... i gess u  got the reuired explanaion
13452
Bread usually drops due to over-proofing (or the second rising).  Best to allow it to rise at about 90 degrees F and 85 percent humidity.  You might try adding gluten or using bread flour.  Do not allow the bread to rise for too long the second time.
860837
Basically, once the yeast is mixed in with the flour and sugar, it starts to consume the sugar and starches.  There are two byproducts of this process.  Alcohol (usually) and carbon dioxide (always).  Since the dough is not very porous these two byproducts remain in the dough.  Once the dough is put into the oven, the heat evaporates the alcohol, but leaves the carbon dioxide trapped.  Thus you have all the little (or sometimes big) holes in bread.