Do Different Kinds of Bread Mold at Different Speeds?
My hypothesis that I made before I started my experiment was that the bread with all the liquid liquid and sugar components, would mold quicker.
In this experiment, I tested the differences between breads and concluded which bread would
Mold faster. I put a variety of sugar sources into one bread, and into another bread I let it sit and mold. The experiment went on for two weeks until it was finally. I picked the two week deadline
Because I thought that would be enough time for it to show results.
Upon completion of the experiments the results were strictly going to be based on visuals and timing. My experiment showed that stuff with more moisture a sugar molds faster,
But stuff with nothing just dries up.