Does bread with yeast spoil faster than without yeast?

Yeast is a living organism that feeds on the sugars in bread dough and produces carbon dioxide gas, which causes the dough to rise. This process is called fermentation. When yeast is added to bread dough, it begins to multiply and produce gas immediately. This means that bread with yeast will begin to spoil sooner than bread without yeast, as the yeast will continue to feed on the sugars in the bread and produce gas, causing the bread to become stale and eventually moldy.

In addition, yeast is a moisture-loving organism, so bread with yeast will also tend to spoil faster than bread without yeast in humid environments. This is because the moisture in the air will help the yeast to grow and multiply more quickly.

For these reasons, it is important to store bread with yeast in a cool, dry place and to consume it within a few days of baking. Bread without yeast can be stored for longer periods of time, as it will not spoil as quickly.