How long does it take bread to rot?

Bread typically begins to show visible signs of spoilage, such as mold growth, within a few days to a week at room temperature. However, the exact rate of spoilage depends on several factors, including the type of bread, its ingredients, and the storage conditions.

Here are some general guidelines:

1. Fresh Bread: Freshly baked bread, especially homemade bread without preservatives, can start to mold within 2-3 days at room temperature.

2. Store-Bought Bread with Preservatives: Commercially produced breads often contain preservatives to extend their shelf life. They may last up to 5-7 days at room temperature before noticeable mold growth occurs.

3. Sourdough Bread: Sourdough bread, made with a fermented starter, tends to have a longer shelf life due to the presence of lactic acid, which acts as a natural preservative. It can last up to 5-7 days at room temperature.

4. Whole Grain Bread: Whole grain breads, containing more fiber and nutrients, tend to mold less quickly than white bread. They may last up to 5-7 days at room temperature.

5. Storage Conditions: Proper storage can significantly extend the shelf life of bread. Keeping bread in a cool, dry place, such as a bread box or tightly sealed bag, can help slow down mold growth. Refrigeration can further extend its freshness, allowing bread to last up to 2-3 weeks.

6. Freezing: Freezing bread is an excellent option for long-term storage. Properly sealed and frozen bread can last several months without significant quality loss.

It's important to note that these timeframes are approximate, and individual loaves may vary in their spoilage rates. Always check for visible signs of mold or spoilage before consuming bread, and discard it if you notice any.