Re: Why does mold form on rye bread faster than it does on white or wheat?

Derrick,

Your question is very interesting, but begs many additional questions in 
order for me to give you a good answer.

1.  What, if any perservatives are listed on the label?
2.  Did you put the SAME amount of "dust" on each slice?
3.  How do you know that you did put the SAME amount of "dust" on each 
slice?
4.  Where did you get the "dust?"
5.  Did the slices all have the same moisture content?

Questions, Questions, Questions.

Here's what I would do ...

1.  Find out when your store receives fresh bread.
2.  Get a loaf of each, ziplock type bags, kitche tongs.
3.  Find a source of bread mold spores.
4.  Suspend spores in a small amount of water, mix well.
5.  Using the tongs remove from the center of each loaf one slice of 
bread, place into ziplock bag.
6.  Place a drop the water/spore mixture in the center of each slice and 
close the bag.
7.  Store each in the same conditions.  
8. Record results.

Tim