Moldy bread is most certainly an unwelcome sight first thing in the morning. The presence of the greenish blue fungi typically means the moist bread has been left in a warm, confined environment for a day or two. If moisture and warmth lead to mold, the natural question might be whether the opposite -- a dry, frozen environment -- will destroy it.

The straightforward answer is that freezing will not do the job. Freezing is merely a fungistatic measure: in other words, it stops the mold from growing but won't destroy it. Freezing will simply make the mold dormant.

It may be tempting to just toss out the moldy slices and eat the rest, especially if the other pieces appear perfectly edible. However, this is really not a good idea. Chances are high that microscopic mold spores are already on the pieces that seem unaffected.

Mold grows in moist and slightly warm environments (70 to 75 degrees F). You can delay mold growth by choosing a drier bread or one that has preservatives -- not very appealing options at all. However, if you enjoy sourdough, mold need not be an issue. Sourdough bread can still go stale, but owing to its acidity and the presence of lactic acid bacteria, it's virtually mold resistant.