RogerRabbit said:

It sure seems like the salt would make it trich and bacteria resistant. After all, for thousands of years, we humans preserved our fresh meat in salt to keep it from rotting.  Just gotta work out the right amount of salt to keep the bacteria from growing, while still allowing the established mycelia to grow.   

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Is there update on that?

I know a bakery in my area, that makes a "natural bread". They have considerable (for my scale) amount of waste (damaged loafs etc) and I was thinking of using it for a substrate. (It's maid from grain (rye or wheat (not whole )), it's by nature fungi friendly, and it holds a lot of water (it is literally a sponge)).
It doesn't contain any chemicals or preservatives, but has salt in it.

I was thinking to soak it in large amount of water, to get the salt out, but then I thought that may be I should keep it, for the reasons described here.

What's the general consensus on that by now?

Also, can you comment on my bread idea, and specify the temperature that definitely kills yeast.

Thank you.

Quote:

Besides the salt, bread makes a crappy substrate.  Once the dry grains have been toasted into bread, they get soggy when re-wetted.

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