The warm sample has almost been cooked! and the warmth has caused steam to rise from the heat and when that occured for 2 days the steam has made the top side of the bread sag and go all mushy and when i felt it through the bag it felt disgusting and wrinkly. The cold has'nt changed since yesterday only that the pecuilar spots are fading or disapearing from sight, i personally think it is was to cold for the spots to survive.
The wet is slowly decreasing the crust's defence line and is making the crust gradually sag inwards.
yet again the dark is still the same as the day i put it in and nothing has changed from the first state it was in.
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