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Sourdough has no preservatives, so how you store it decides whether day three is glorious or disappointing.
For the first two days, store the loaf cut-side down on a board or in a linen bag. Plastic softens the crust; the refrigerator stales bread faster than the counter.
For anything longer, slice the loaf and freeze it in a sealed bag. Toast slices straight from frozen, or refresh a whole loaf at 350°F for ten minutes to bring the crust back to life.
