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?)