We followed the recipe for white bread from this website: http://www.bbcgoodfood.com/recipes/7568/classic-white-loaf
This is the vinegar we used that is going to add to the bread. The vinegar acts as a preservative.
The weight of bread in total is 500g
We separated the dough into 5 parts. Each part is 100 grams. The number of toothpicks on each bread is the number of grams of preservatives that we added into the bread. (e.g. 5 toothpicks on bread is 5 grams of preservatives added into bread)
This is the end result of the baking of the bread.
The next day, we took the 5 pieces of baked bread to the research lab, to see how much mold has grown on the bread.
Next, we cut a 3cm by 3cm square from the 5 pieces of bread, and used that to put under the microscope to check for the percentage of mould on the bread.
Unfortunately, we found that we could not see anything under the microscope, as the bread was opaque, so we decided not use the microscope. Instead, we decided to measure the percentage of mould that can be seen by the naked eye, so we could just see the mould for ourselves without having to use a microscope.
On the first day, no mould was found all 5 pieces of baked bread. We decided to add a bit of moisture to the bread and leave it overnight and see if any mould would grow.
The second day, still no mould was growing on the 5 pieces of baked bread. We did the same thing, sprinkle a bit of moisture on all the bread and see what would happen.
The third day, unfortunately, mould still ceased to grow on our bread. We decided to put some water on it again.