Part of sourdough's magic is its shelf stability and long-last freshness after it's pulled from the oven. So once you've baked or bought a loaf of sourdough, you can maximize its freshness with these storage techniques.
Up to 2 days: On the counter.
Up to 5 days: Under a bowl
Up to 5 days: In a bag or breadbox
Paper or cloth bags are more breathable alternatives to plastic. You could even wrap your bread in foil, a tea towel, or beeswax wraps. And while plastic bags aren't usually a good way to store your bread, they may come in handy in certain drier climates, where you need to retain as much moisture as you can. But in D.C., and especially during D.C. summers, plastic often traps too much humidity.
Bread boxes can be very handy if you're an everyday bread eater with plenty of counter space. They come in endless different sizes and materials, and can store multiple whole or half loaves.
Up to 3 months: In the freezer
Bread storage don'ts
Saving stale bread
There will come a day when, despite your best efforts, you leave a loaf out too long. But there are still many alternatives to the garbage bin or the compost heap. Bread crumbs, garlic bread, croutons, crisps, French toast, and bread pudding are all excellent projects for stale sourdough.