"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 ...

It’s not just moisture that can contribute to bread going mouldy, you also want to avoid dry and stale bread and Too Good To Go have shared the one kitchen ingredient you should be storing your ...

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