Moldy Food

[zman102]

I make sour dough bread and pan cakes from a starter I keep in my fridge.

 

I was told that if the starter ever turned pink I should throw it out.  Over the years I have had that happen once and I tossed the starter and sterilized the crock I kept it in.

 

I don't know what grew in the starter to turn it pink.  It is usually a greyish color.

Candida wild yeast strains that also cause skin reddening when they "infect" human skin.

 

While not necessarily toxic by ingestion, they tend to make your bread stringy and it wont rise much because the candida yeast doesn't convert sugar to CO2 very well.

Thanks for the info. I looked this up on the internet and yeasts are somewhat interesting. Never really read about them before.

 

My sour dough bread is OK, but not nearly as good as they make in San Francisco. If I could buy San Francisco sour dough bread, I would not make my bread.

 

There must be interesting strains of yeast in the air in San Francisco.

 

As an aside, I have always cut the mold off of cheese and eaten what is left. I cut deep, but may not do this any more after reading all the comments about mold. Of course, if I were starving I would eat the cheese, but not starving yet.

[Elianna]

uncooked bread dough

Is that supposed to be bad for you?

raw eggs are supposedly bad.

Most bread does not contain eggs. Cookie dough on the other hand...

I've only ever made challa.

[matmat]

I've only ever made challa.

good halla is very good... the supermarket crap is just that...