This comment seems to imply Nisan missed something, but normal rye sourdough bread without any preservatives easily lasts (edit: should have said “can easily last under the right circumstances”) 7 days before going stale. Of course people can mean different things by “real old fashioned bread” but afaik sourdough bread was the standard method for most of human history.
Sourdough bread lasts 7 days without going stale?? Perhaps this depends on your climate. For me, plain sourdough is notably worse the next day and pretty crappy within 2-3. I assume people with no access to preservatives would have gotten used to this and would be more willing to eat food I consider bad tasting, but still.
Note, though, that this only applies to sourdough with just flour and water, no dough enrichment; breads with even small amounts of oil and sugar added stay soft much longer.
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.
Check the ingredients for calcium propionate.
This comment seems to imply Nisan missed something, but normal rye sourdough bread without any preservatives easily lasts (edit: should have said “can easily last under the right circumstances”) 7 days before going stale. Of course people can mean different things by “real old fashioned bread” but afaik sourdough bread was the standard method for most of human history.
Sourdough bread lasts 7 days without going stale?? Perhaps this depends on your climate. For me, plain sourdough is notably worse the next day and pretty crappy within 2-3. I assume people with no access to preservatives would have gotten used to this and would be more willing to eat food I consider bad tasting, but still.
Note, though, that this only applies to sourdough with just flour and water, no dough enrichment; breads with even small amounts of oil and sugar added stay soft much longer.
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.