I am a newbie here.
I have been making my rye sourdough loaf with sunseed and pumpkin seed for a couple of years. My starter has been begun again from fresh a couple of times. The loafs are kept wrapped in a breathable plastic bread bag.
After about three days the first signs of a white bloom begins to appear, usually on the bottom, whether kept in the bread bag or out. It quickly spread across the surfaces of the loaf.
Does anyone have any ideas what is going on and how to limit, restrict this blooming?
This bloom you are talking about..... I take it to mean fungal growth?
Is this right ?
Does this smell-does the bread give off an odur?
If left open does it continue or does it stop? If left in the bag what color does it go to?
With the answer we could define the problem.
A photo might be usefull too.
Chose bloom rather than fungal, unknown and not wanting to be alarmist.
Not detectable but will have a good sniff next time.
Once started continues, in or out of bag, just white, not a green or blue or black mould.
Photo, could kick myself, of course.
Away for a week, will photo next batch and post photo end of next week. Ok?
,,,as here: www.backyardnature.net/f/bredmold.htm
Once established, moulds/fungi are hard to get rid of - utter cleanliness and cleaning up the general work environment with some bleach added to the water will help.
The plastic bread wrap, in retaining the moisture, would encourage it. What happens if you don't do that, but just stand the loaf on its end to protect the crumb, with the crust open to the air. If it starts staling, just pop it back in the oven for 10 minutes.
Point taken. Will try another cupboard. Funnily my 'white' bread using same starter showns no signs of getting this 'bloom'.
Plastic is breathable designed for keeping bread. Inside or outside makes no differenece. Will try your standing on end and see. Thanks.
Will wait for your return !
Sod's Law strikes, so this time, same procedures but no bloom!
At least I now know it is a variable within my control. I suspect I left it in to bake for a tad longer, so getting enough heat right into the heart of loaf may well be the answer.
Will now have to wait and see, another bake coming up soon.
I agree it's odd it doesn't affect your white bread.
It occurred to me at first it could be something in the ingredients you were using for that bread, but I dismissed that because I thought the baking temperatures would deactivate anything. Is it possible that's not the case? It's true that the inner reaches of the loaf don't reach a high temperature for very long. Don't know. Or maybe the bloom prefers that type of bread?
this happens to me on my sourdough rye as well. starts after 2 days, in cupboard , stored in a plastic bag. Only with the rye. I have begun to store in refrigerator which seems to help. Does not happen on white sourdough.