581. Bread Pudding Made From a 2 Year Old Child's Leftover Crusts

Dr. Don and Professor Ben talk about the risks of bread pudding made from a 2 year old child's leftover crusts.

Dr. Don - not risky 👍🏼
Professor Ben - not risky 👍🏼

• My 2yo son doesn't eat the crusts of his toast, so we save them up and make bread and butter pudding. : r/shittyfoodporn
• Bread and Butter Pudding | RecipeTin Eats
• Effect of Water Activity on the Growth Kinetics of Staphylococcus aureus in Ground Bread Crumb - Feeherry - 2003 - Journal of Food Science - Wiley Online Library
• Desserts : Red Fish Grill Restaurant : New Orleans, Louisiana
• Napoleon House : In The French Quarter : New Orleans

574. Sawdust Bread

Dr. Don and Professor Ben talk about the risks of eating bread made with some amount of sawdust.

Dr. Don - not risky 👍🏼
Professor Ben - not risky 👍🏼

• Can I taste the difference between six different "flavors" of sawdust bread? - YouTube
• Chapter 3 - Carbohydrates - From Glucose to Oat Bran to Sawdust
• Six Thousand Years of Bread: Its Holy and Unholy History - H. E. Jacob - Google Books
• Omnibus Episode 584: The Ice Trade (Entry 615.PS14717)
• Wood Dust - Overview | Occupational Safety and Health Administration
• Is there a name for food grade sawdust? - Quora
• Wood Dust - Cancer-Causing Substances - NCI
• A Brief History of Wood Pulp in Food - Cornucopia Institute

365. Roadside Rúgbrauð

Dr. Don and Professor Ben talk about the risks of making rúgbrauð in a car instead of a volcano.

Dr. Don - not risky 👍🏼
Professor Ben - not risky 👍🏼

• Joseph Pranay Martin on Twitter: "@benjaminchapman @bugcounter “Roadside Rúgbrauð” risky?" / Twitter
• Dr. Julian Lozos on Twitter: "Traditionally, Icelandic rúgbrauð is baked in the hot geothermal ground: a low-and-slow process. The San Fernando Valley isn't geothermal, but we ARE in an extreme heatwave right now. Let's see if my car can achieve the low-and-slow conditions needed for baking rúgbrauð. (thread) https://t.co/bX2BrkgUAe" / Twitter
• Rúgbrauð - Icelandic Rye bread - Iceland Food Centre
• 5 tips for making rye bread | King Arthur Baking

271. Salt Rising Bread

Dr. Don and Professor Ben talk about the risks from salt rising bread.

Dr. Don - not risky 👍🏼
Professor Ben - not risky 👍🏼

• neil chazin on Twitter: "@atlasobscura @bugcounter thoughts on this bread method?" / Twitter
• The Forgotten Baking Technique That Turns Bacteria Into Delicious, Cheesy Bread - Gastro Obscura
• Food Safety Talk 84: All the Great Journals — Food Safety Talk
• Microbiology of salt rising bread - PubMed
• Full article on Microbiology of salt rising bread
• 264. Kapchunka — Risky or Not?

147. Moldy Bread

Dr. Don and Professor Ben talk about the risks of eating bread after removing a small amount of mold.

Dr. Don - not risky 👍🏼

Professor Ben - not risky 👍🏼

• Michelle Jewell on Twitter
• Mycotoxin migration in moldy foods - ScienceDirect
• Studies on the ability of mycotoxins to diffuse in bread | SpringerLink
• Model studies on the diffusion behavior of the mycotoxin patulin in apples, tomatoes, and wheat bread
• Sci-Hub | Diffusion of Aflatoxins in Foodstuffs
• Mould spoilage of bread: the problem and some solutions - ScienceDirect

103. Sourdough Bread With Russian Starter Culture

Dr. Don and Professor Ben talk about the risks of eating sourdough bread made with starter culture ordered from Russia.

Dr. Don - not risky 👍🏼
Professor Ben - not risky 👍🏼

• Rob Dunn | Applied Ecology | NC State University
• Safety Assessment and Probiotic Evaluation of Enterococcus Faecium YF5 Isolated from Sourdough
• Take Care when Sharing Friendship Bread
• Sourdough breads and related products | SpringerLink
• A multi-state outbreak of Salmonella serotype Thompson infection from commercially distributed bread contaminated by an ill food handler | Epidemiology & Infection
• Growth of Salmonella enterica and Staphylococcus aureus in no-knead bread dough during prolonged yeast fermentation - PubMed