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Why does my bread last for a while and then go bad? Or is it constantly going bad and I just haven't hit critical mass of mold for me to notice?

>>Waterl+(OP)
Correct. Mold will grow where there is food for it to grow, like bread. It will divide and grow exponentially, up to a point. That fact of exponents where they seem slow at first and then really rocket away? That's why mold seems to just appear overnight.

>>Waterl+(OP)
Although your question was about mold, you may be thrilled to learn that the process of bread going stale is not fully understood. I found this to be a somewhat jarring claim in a review I read recently: https://onlinelibrary.wiley.com/doi/epdf/10.1111/j.1541-4337...

>>Balgai+M1
So it might be a fair statement to say that when I eat fresh bread there's already a molecular amount of mold already on it?

>>Waterl+gL
There's a molecular amount of mold already on everything. Mold spores are ubiquitous.