Our hypothesis is that different kinds of bread molds at different speeds.
We think that the 100% Whole wheat bread will mold fastest because it does not have any preservatives.
We think that the multi grain will mold second and that the sourdough will mold third because there are preservatives against the mold but it has less of ingredients than the white bread.
We think the last and least will be the white bread. It will mold the slowest because it has the most preservatives against mold and more other ingredients than the Sourdough.