Which bread? In USA today bread keeps forever due to all the chemical poisons that is in it, so it does not make much difference how old it is when you eat it.
In our country we omit all of those chemicals, but then the bread starts getting moldy on the second day.
It appears by saying this you would excuse those who go against the counsel of the Lord given through Mrs. White. (Of course, if it's moldy on the second day, you would have to eat it on the first day, right?) I am glad, Johann, very glad, that you were never my pastor.
I have never known bread to go moldy on the second day. Since your bread does this, it was not properly baked. Perhaps your bakers need to take some lessons, particularly in when to pull the loaves out of the oven and consider them fully baked. Wet bread would certainly spoil quicker.
Regarding the alcohol content--it would seem if there were much of that, the bread would be better preserved...so this refutes the idea that there is any alcohol in the bread.
Blessings,
Green Cochoa.