No matter how you store food (unless it’s in the freezer), it always get moldy eventually. How does this happen? Mold is a fungus, and fungi spread through spores, right? So are these mold spores just everywhere all the time, looking for food? If so, then does that mean that mold is on everything we eat, but it’s just not toxic until you can see it? And why does refrigeration slow down this process?
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They are everywhere.
You can leave some flour out on the counter for a day, then add water, seal it and the yeast that is just floating around in side your home which got onto the flour will begin to ferment it.
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