Sourdough resists spoilage?
I bought some Pepperidge Farm sourdough bread on a whim about 6 weeks ago. (I happen to like sourdough, but I eat very little bread and before now never bought any sourdough for home.)
The sell-by date was a month ago. There are a few slices left; the bread still isn't even slightly moldy. A non-sourdough loaf would have turned weeks ago.
Is resistance to spoilage a well-known characteristic of sourdough bread?
(Or is there something about this particular brand? Or is this just a fluke of this particular loaf?)
In this case, I'm confident that there are additives in the bread that inhibit mold, etc. I've seen hot dog buns sit in a cupboard for many weeks with little apparent change.
But I have noticed that when I make artisan sourdough loaves from scratch (just starter, flour, salt and water), the loaves do not stale as quickly as an equivalent artisan bread made with commercial yeast.