There are two sides to that coin. The pH conditions that favor development of mold also favor activity of yeast. Both actually outcompete bacteria in favorable conditions.
It’s not a matter of two sides to the coin.
It’s a fact I got black mold on yeast donuts. And if I got black mold then other yeast doughnuts in then their shop also has black mold.
If there is black mold On yeast dough products their is a serious problem in the bakery’s compliance to self life and food safety Protocols
You can talk that kind of theory about how this can cancel that yada yada yada. But the fact is a international donut change is selling raised yeast donuts with black mold on it. We’re not talking theory, we’re talking fact.
That means their bakers have totally failed in the total fundamentals a baking.
Mold is not just a concern in the baking industry
Sqril A restaurant in Los Angeles just got slammed for their practice of scraping mold off of jam. The owner has been producing low sugar jams for years. But without specific fruit to sugar ratio mold will grow. Apparently all these years she’s been instructing her staff to scrape the mold off jam and they’ve been hiding the fact this from food inspectors. Some of her employees got sick of this practice which is illegal. And exposed her.
She tried to make the claim that she was doing was acceptable and attempted to use the work of a food scientist to back up her claim. He immediately refuted her claim and said he is never even met her.
No shop can afford to sell black moldy yeast donuts or jam. Whether you bake professionally or at home for yourself, friends and family, shelflife and food safety has take precedence over all else.
Theory is all good and well but the bottom line is we bake in real time, for real people.
And as you can see mold wins almost every time.