Does the honey and the sugars react with the water in the bread?

I require any answers ASAP. I am performing a lab experiment on bread molds and the rate of reproductivity level of the mold. What would be the best conditions for it to grow the fastest and maximize it's area, using the four variables of light, water (moisture), heat/temperature, and nutrients?

I've notice for some time now that when I leave bread inside a plastic bag above the fridge, after a day of two, the water or humidity inside the bag or the bread starts to acumulate below the bread, to a point that you can actualy see water droplets, while other parts of the bread are completely dry and hard. Note that the bread is OUTSIDE the fridge, not inside, and most of the times the bags were tightly closed.

This certanly doesn't happen if I leave the bread anywhere else, so it must be an effect of the fridge. Could it be some kind of magnetic effect that makes the water molecules try to "stick" to the fridge, and thus they acumulate bellow the bread (where is closest to the fridge)? Or does it have something to do with the vibrations of the fridge?

Also, I leave a box with medicines above the fridge? Is it safe? Or the same effect could adversely affect them?

Cheers!

In an effort to get omega-3 fatty acids into my vegetarian diet, I started adding ground flax seeds to the bread I bake. But does baking it at 475F (~250C) eliminate the benefit by damaging or destroying the fatty acids?

Sally Manders, London, UK