Rhizopus stolonifer... bread mold
|modern art? beautiful!... this one's named rhizopus stolonifer|
Homeschoolers are very creative. Some of their research included homemade bread from freshly ground, whole wheat. Here is a link to a science project from two young men in Canada: Nick and Lachie's Experiment.
They found that sourdough bread lasted for nearly a month. Personally, I don't think I would have to worry about that around here! Sourdough is one of our faves.
Bakers they spoke to reported that the greater the yeast and sugar content in the dough, the faster the product will mold.
Scientists who exist solely to research bread mold (yes, really!) say the denser the bread, the slower the molding process. So the more common brands of white bread might start to mold a little faster than some dense whole-grain breads—but maybe not.
I found one researcher from science world blog studying the effects of cinnamon enzymes with regards to prolonging shelf life. I'm thinking he needs to get out more;)