Maybe you’re right and it’s climate, perhaps I also meant something unusual with “stale” or it could also be a cultural difference between US and europe? I’m talking about bread like this (https://www.lazycatkitchen.com/sourdough-rye-bread-beginner-friendly/), stored in a bread box and perhaps wrapped in a cotton dish towel. Of course it does get a bit harder over time, but I can usually still eat it like completely normal bread even after 7 days. And note that I agree that pure wheat sourdough bread does get stale more quickly.
Maybe you’re right and it’s climate, perhaps I also meant something unusual with “stale” or it could also be a cultural difference between US and europe? I’m talking about bread like this (https://www.lazycatkitchen.com/sourdough-rye-bread-beginner-friendly/), stored in a bread box and perhaps wrapped in a cotton dish towel. Of course it does get a bit harder over time, but I can usually still eat it like completely normal bread even after 7 days. And note that I agree that pure wheat sourdough bread does get stale more quickly.