Freshly baked bread is a staple in many households, but it's infuriating when it turns stale and mouldy before its time ... covered in green hairy spots - rolls, tortillas, raisin bread - you ...

The Food Standards Agency (FSA) advises against salvaging mouldy bread, as porous food can be contaminated below the surface. “As a general rule, a mould colony of 1cm in diameter on the surface ...

"Moist bread types have a higher likelihood of becoming mouldy quicker than dryer bread varieties," said Busby. He explained that "water is an ideal breeding ground for bacteria and fungus to ...

Typically, bread will start sporting a mouldy coat as soon as three to seven days if you leave it out. Article continues below Discovering your go-to carb bundled up in unwanted green is the last ...