Ever more preservatives. When my sister lived in Hawaii 40 years ago the bread had to go from the bag to the refrigerator or it would be green all the way through 2 days later.What would make bread not mold like it always has?
I think most "name brand" bread is chock full of preservatives. Locally made bread probably doesn't have any. I've had bread start to mold in < a week.
I wonder if DD1's gluten free bread could be made in a machine. She makes the flour mix herself because she can't do nightshades either and often potato starch is the "gluten replacement" in gluten free flours.