Hi Linda, homemade bread does tend to have a much shorter shelf life than bread that you purchase from the store, partly because we don't add artificial preservatives to our homemade baked goods. However, there are some ingredients that can help promote a longer shelf life such as our Bread and Cake Enhancer, Potato Flour, and Baker's Special Dry Milk, although these ingredients are generally geared for softer sandwich breads. 

Keep in mind that sourdough breads tend to last longer than yeast breads, and the more yeast a recipe has in it, the faster it will stale. Breads that have a preferment or overnight starter generally have a longer shelf life as well. 

If your bread is fermenting and developing mold that quickly it sounds like it is either very moist, or that you live in a humid climate. Is your bread coming out gummy, or not rising well? This could be contributing to your issues. 

In any case, you might want to consider freezing half of a baked loaf to enjoy later, which works well for most breads. 

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