Samples 3 & 4:


Sample 5:

As you can see, the colours of the samples have become a darker colour, compared to that of the first stage of the experiment, with the exclusion of Sample 1, which was the control, and had no yeast in it. This colour change is due to the yeast, as the ratio of yeast to flour has changed, from the prvevious experiment, at which Sample 5's ratio had been 45:8, Stage 2's Sample 5 had a plain flour to yeast ratio of 45:19. But what is strange is that Sample 2 and 3's height increased the most during the fermentation period, coinciding with the first stage experiment. That is why I will be inserting graphs into my report, in hopes of marking a trend line, in which the dough's height increases at a certain point, and then grasdually decreases, like in my experiment.

Also, Compare the Pair: The dough samples in the oven:

In the First Experiment:

In the Second Stage Experiment: