wellll....many shop breads have preservatives to make it keep longer so if you buy a bread with no preservatives it will go off quicker. When I buy bread (shop bread) the bloke generally only goes through 1/2 loaf in a week (we keep it in one of those bread bins with the roller door thing) and it seems to be fine - I often freeze half the loaf. My sourdoughs keep for a week easy, but the heavier they are the better. For example, the 8 grain wholemeal loaf is still nice and moist, not all dry and hard by weeks end whereas the white or 60/40 white/wholemeal is generally a bit stale. I tend to freeze half my loaves too. But these don't have preservatives and are stored in a brown paper bag, not plastic (cause that's what they're sold in at the market) in the bread bin.
So - generally our bread keeps a week just stored in a bread bin. Heaver breads last longer, preserved bread lasts longer
35kg lost. (November 2005 - October 2006)
15kg gained again (as at October 2010).
Back to the drawing board - Let's do this thing!
"You can't change the winds, but you can change the sails"
"Reach out and take control of what lands in your lap"