The cloudier it is, the fresher the egg.
🍞 5. Holes in Bread
Those air pockets in bread aren’t mistakes—they’re created by yeast releasing carbon dioxide during fermentation. Bigger holes usually mean better fermentation and flavor.
That’s why artisan bread looks so different!
🥒 6. White Film on Pickles or Fermented Foods
That thin white layer is often kahm yeast, a harmless byproduct of fermentation. It’s safe, though it can affect flavor.
Not mold—just fermentation doing its thing.
🍫 7. White Streaks on Chocolate
That chalky coating is called chocolate bloom. It happens when cocoa butter or sugar rises to the surface due to temperature changes.
Safe to eat, just less pretty.
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