Flour is so finely grained it drinks moisture straight from the air and in a damp garage that moisture is carrying trichoderma, green molds, bacteria that specifically love wet starch because flour has no cellular defense, no walls, no immune response, just open ground. They colonize inside the grain itself, stored there, alive. Baking heats them but doesn’t kill them and during cooling they wake back up generating their own ambient warmth, multiplying, and releasing toxins directly into the loaf. You eat it and those toxins hit the gut lining and that heartburning you feel came from the wall of the garage it was sitting next to.
>>22254040I put mine in the fridge
>>22254040who do you think is storing unsealed food in a damp moldy garage then getting surprised when the food is damp and moldy? your posts are all terrible and you produce low quality content. almost all molds are killed at the temperature bread is cooked to.
>>22254074>who do you think is storing unsealed food in a damp moldy garage then getting surprised when the food is damp and moldy?indians and niggers>almost all molds are killed at the temperature bread is cooked to.those dead molds release toxins into the bread
>>22254040Just wait until you learn about Grain Dust Explosions
retarded AI poster strikes again
