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Mar 18, 2008 10:00 PM

tiny white clumps on my bread

i made the no knead bread into small rolls the other day, using freshly ground rye, some sifted and sieved whole wheat flour, and a little bit of high gluten flour. Also added were freshly ground cocao beans, and broken pieces of raisins. It actually tasted better than it sounds. I wrapped the cooled leftover in aluminum foil and put it inside a large pot w/a glass lid.
I had packed one with me to work but only had time for a bite. (zip lock bag) when i got home and ate the rest of the roll i noticed some small clumps of white powdery stuff. It tasted fine. I thought it was from the flour. When i looked at the ones inside the pot inside the foil, there were now also the white stuff on them, not too much but suspicious looking. I'm pretty sure it's not mold, but can someone tell me what it is from the list of ingredients and the storage method i listed?
One thing about the taste of these rolls that they were slightly bitter, almost as if i had put baking soda in it, which of course i didn't. I thought it's probably the cocao beans.

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    1. The white stuff is usually flour. When stirring the water into the dough, I usually roll the container (a large plastic cylinder with a lid) on its side, pushing the dry flour toward the wet mass in the center. That seems to incorporate the flour better. Otherwise, these little flour pockets in the bread are harmless, if annoying.

      1. It would seem that if the white stuff is flour, it would have been there before you originally ziplocked it (or maybe you were so hungry or curious about how your creation tasted that you didn't pay attention then?).

        What makes you so sure it isn't mold or some other (probably benign) microorganism growth?

        7 Replies
        1. re: racer x

          I guess it was the beginning of some very fast growing mold after all.

          The last roll left tonight still doesn't smell like mold at all. However, I did see one tiny spec in the back of it a pale blue grey color. It looked too bright to be organic, but i think IS mold.

          Am I growing the mold by putting the bread in aluminum foil instead of paper bag first? We did manage to eat most of it before the blue stuff develop any further, but I wish the bread had lasted longer? Does the rainy days affect it so much? I wonder.

          1. re: HLing

            I freeze breads as soon as they're completely cool, leaving out only one, which I put first into a brown paper bag then into an old-fashioned "bread drawer," which is similar to a top of the counter bread bin. My B-H eats one bread every three days and I've never had one--and I make dozens of varieties--mold.

            Bread likes to breathe and not be at all damp. On the other hand, it dries out if not enclosed.

            BTW, I'm assuming these were yeast rolls. I know less about quick breads.

            1. re: Fine

              Yes, these were yeast rolls. We ate them all anyway because it was good, and had no moldy taste. I'm not sure i know what a bread drawer is, nor a counter bread bin. I think I'll have to start using brown paper bags as you'd suggested.

              Chowser, I think we've brought up the point about the special NY condition before: roaches! This makes it hard to leave out crusty bread uncovered. sigh. Much as those bread boxes look sleek and functional, I'm pretty sure none of them are roach proof. And if they were, then it'd be too stifling for the bread, right?

              1. re: HLing

                Oh, I forgot--I can't remember anything from one minute to the next. I'm surprised some enterprising person hasn't come up with a roachproof crusty bread keeper but maybe there just isn't enough of a market for that. Maybe layers of mesh or something. Hmm, I wonder if those mesh picnic lids might help. Like bigger ones of these:


                1. re: chowser

                  Ah, that gave me an idea...but rather than buying the mesh picnic lids, I'll probably make something out of the rice paper I have!

                  Another idea (or maybe I'll combine it with the rice paper) is the ole water idea used for ants. Hopefully roaches can't swim. I'll put my bread inside the rice paper contraption that I'll make, and put it on an island surrounded with water.....:)

                  Those roaches can jump though...I've seen amazing feats.

                  1. re: HLing

                    From what I've read, some species of roaches can swim (and can "hold their breath" underwater). Roaches also eat paper and cardboard, so rice paper is unlikely to keep them out if they smell bread inside.

                    Can't you get a plastic container with a fine mesh top? Or even an old-fashioned chrome bread box, like my great aunts used to use? (For instance, is selling them on their website.)

                    1. re: racer x

                      Just saw today that they are selling those metal bread boxes at the K-Mart at Astor Place.

        2. Sorry. I misread. If the white stuff is ON the rolls, that's another story. I was referring to white stuff INSIDE. Little flour mines.

          1. FWIW, crusty bread is best left out and not covered. I usually just put the cut end down on a cutting board and leave it. It's a problem when you want to travel w/ cut pieces because you have to put it in an enclosed container to keep the cut edges moise but the crusty side gets soft.