Re: the comment about bread not being real bread if it lasts more than a day is a complete load of piffle.
That doc clearly has no taste:
http://www.thebertinetkitchen.com/sourdough1-2kg-bertinet_1_2kg_sourdough.htm
The making of a traditional sourdough loaf is very slow and takes about 18 hours from start to finish. All this time develops a wonderful full flavour from the caramelised thick crust, through to salty and sweet as well as the characteristic sour notes. The thick crust acts as a preserving barrier against the air keeping the loaf fresher for longer. The larger the loaf, the thicker the crust and the longer it will keep. One of our 1.2kg loaves lasts our family of 5 for the best part of a week. Store the sourdough wrapped in a clean tea towel cut side down in your bread bag. It is delicious just as it is for the first 3 or 4 days and then better toasted. It will not mould like some commercial bread. If you have any left over at the end of the week sling it in the magimix to turn into breadcrumbs and store in the freezer.
Ingredients: organic wheat flour, organic spelt flour, organic barley flour, water & sea salt. Our bread does not contain any additives, preservatives or other nasties. However it is baked in an environment where nuts are used so may contain nut traces. Suitable for vegetarians & vegans.
Not suitable for coeliacs.
We have one every week delivered.
Nom nom and indeed McNommy Nom.