When i open a packet of white bread, it normally starts to grow green mould after about 4-5 days, brown bread lasts longer and i dont get green mould. read more
Therefore, commercially produced breads go moldy slower than homemade bread, regardless of type. Storage can also play a big role. Keeping bread in the fridge or storing it in a cool, dark place helps prevent molding, as mold likes to grow in light, warm and humid places. Freezing bread can also help keep it fresh for longer periods of time. read more