I did a report on which bread molds the quickest and I found that rye and pumpernickle both molded at the same time and I want to know why wheat lasted the longest.

-- Anonymous, March 18, 2001

Answers

Christopher - the answer to your question has many variables - the moisture content of the ingredients - the preseratives present in the flour, etc. But Mold has to have moisture, warmth, and food to grow - it would be my assumption therefore, that the darker breads - probably using molasses or honey as opposed to sugar (?) would provide a better host for the bacteria to grow and flourish. I bet someone else has provided a much better answer - but I gave it my best shot - ha - anyway - congratualtions in taking such an interest in the scientific aspect of bread baking. - g. figg

-- Anonymous, March 20, 2001