I will be using Rye, Wonder Bread White, Wonder Bread Whole Wheat, Pumpernickel, and maybe another type of bread. I will get four slices from each Loaf/Package to make sure results aren't skewed, I will put them each in a resealable bag, in a controlled enviroment, no direct heat or freezing. It will occur over 15 Days. Each day I will be observing changes in the bread. The bread expirey dates will be approximately the same.
Now my question is how do a measure the rate of mould/yeast growth.
2007-11-21
14:08:17
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4 answers
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asked by
Kenster102.5
6