How long does YOUR sourdough bread last before going mouldy?
I'm wondering how long it takes for Your sourdough bread to go stale/mouldy/off?
What kind of starter do you use?
What's your usual bread recipe?
How do you store it, on the counter, in plastic, fridge, cloth, bread box, &c.?
Do you take any special steps to make it last longer?
I have a 1 year old rye starter, and use a pretty basic recipe (starter, water, unbleached flour, salt and sometimes malted grain - 2 slow rises, bake 400 for 45 min, round loaves). My bread lasts about 2 weeks on the counter, in a plastic bag before it begins to mould, longer if uncut. It does start to taste stale after a 10 days or so, but is fine if toasted. I take an extra step after baking to dry it a little bit more, I wrap it in a tightly woven cotton/linen towel over night, then unwrap it, place it in plastic bread bag whole, to be sliced on demand. If I don't do this step, it usually won't last as long.
So... is this normal? How long does YOUR loaf last? What is it that makes the difference?