You’re standing in your kitchen, staring at a loaf of sourdough that’s technically past its sell-by date. It feels a little like a breakup—sad, confusing, and full of unanswered questions. But here’s the good news: that date is a suggestion, not a death sentence. Most bread is perfectly edible days, even weeks, after that printed label.
The sell-by date is about peak freshness, not safety. Your loaf hasn’t turned into a science experiment; it’s just entering a new chapter of flavor. Think of it as the culinary equivalent of a vintage jacket—a little worn, but infinitely more interesting.
