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Offline1Upp
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would mycelium grow on bread?
    #20241524 - 07/08/14 10:50 AM (10 years, 6 months ago)

I work at a bread factory and I know how much mold loves bread. I wonder if mycelium would to. Like if I used bread crumbs in a bulk substrate do you think there would be any benefits?

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OfflinePussyFart
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Re: would mycelium grow on bread? [Re: 1Upp]
    #20241528 - 07/08/14 10:51 AM (10 years, 6 months ago)

:shrug:  Try it and let us know lol.

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OfflineMr.Q
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Re: would mycelium grow on bread? [Re: 1Upp]
    #20241544 - 07/08/14 10:54 AM (10 years, 6 months ago)

I feel like bread was born to contam.

The reason bread gets moldy even in a sealed bag is because it's loaded with endospores. As bread ages the water on the inside pools on the outside, triggering the activation of the endospores.


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Offline1Upp
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Re: would mycelium grow on bread? [Re: Mr.Q]
    #20241565 - 07/08/14 11:03 AM (10 years, 6 months ago)

But if you pasteurize before adding to bulk wouldn't that kill all the spores?

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Offline1Upp
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Re: would mycelium grow on bread? [Re: 1Upp]
    #20241569 - 07/08/14 11:05 AM (10 years, 6 months ago)

I think I might try it later down the road...I just feel like if mold loves bread so much so would mycelium

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OfflineMr.Q
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Re: would mycelium grow on bread? [Re: 1Upp]
    #20241583 - 07/08/14 11:09 AM (10 years, 6 months ago)

Yea you could pasterize it, soggy bread makes me gag though haha.

Im curious to see the results


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InvisibleJohnny Dont
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Re: would mycelium grow on bread? [Re: Mr.Q]
    #20241885 - 07/08/14 12:26 PM (10 years, 6 months ago)

well bread is made from wheat flour, and other additives, yeast, salt, water, and if its wonder bread, some chemicals i cant spell.

people use brf, or rye flour for pf teks all the time, never seen anyone bake the flour and then use it, but i guess it could be done, I'm not going to try ill just stick with wbs

Quote:

Mr.Q said:
I feel like bread was born to contam.

The reason bread gets moldy even in a sealed bag is because it's loaded with endospores. As bread ages the water on the inside pools on the outside, triggering the activation of the endospores.




idk about this, when i bake bread which i do alot at work, i bake it for a min of 30 mins at 350, sometimes as high as 425, or 500 for pizzas, until the bread reaches an internal temp of 190 or so

i would imagine that bread molds because everything eles in it has been killed off, which is why bread stops rising after the bake (dead yeast dosent ferment)

also i can make biscotti, and leave them out on a shelf for months with out anything every growing on them, the romans would make this for soldiers going off to war, they stay good forever

most bread that i see mold is enriched doughs, ie they have sugar or honey or some sorta fat in it to make the dough softer, think wonder bread, or brioche, and even then its after many weeks

im pretty sure penicialin (one of the most common bread molds) would be killed off during the bake, and re introduced afterwards, by exposure to the air.

but hey what do I know, I'm not some microbiologist


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Offlinedietrich
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Re: would mycelium grow on bread? [Re: Johnny Dont]
    #20241895 - 07/08/14 12:27 PM (10 years, 6 months ago)

As others have said, it would be my opinion that you'd just be better off sticking with grain flour, the main composition of bread anyway.


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OfflinecronicrMFacebook
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Re: would mycelium grow on bread? [Re: dietrich]
    #20241930 - 07/08/14 12:35 PM (10 years, 6 months ago)

johnny was right. too much crap like salt in it


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