“No matter how little the mold spot is on the bread, or how many slices are left of the loaf, it is not safe to eat moldy ...

Balls said slices that mold faster may have more moisture or be warmer. She gave the example of a bread loaf with one side closer to a toaster, thus making it warmer and more likely to grow mold ...

Store bought bread contains emulsifiers, which add extra softness to the texture of the loaf; enzymes that keep bread soft ...

Sourdough bread uses wild yeast and lactic ... the nutrients in the material on which they grow. Moisture and warmth both encourage mold on any organic matter. Foods offer a good environment.