Procedure

Material:
1 slice of 4 different types of bread (100% whole wheat, multi-grain, white bread, sourdough)
4 Ziplockbags with color dots (red, yellow, blue and green)

red: 100% whole wheat
yellow: sourdogh
blue: multi grain
green: white bread

January 19th was the expiry date of 3 types of bread, white bread, sourdough and the multigrain. The 100% whole wheat was fresh and had no expiry date. We put each slice of bread in a see through zip-lock bag. On the zip lock bag of each bread type we stuck a dot with a different color. The different colors indicate which type of bread it is. We put four different types of bread on a tray and saw which one starts to mold first. All the breads were kept at a kitchen temperature of 20 degrees Celsius and exposed to the light.
We are also going to take a picture every day to document and record what bread type begins to mold first.

see pictures