^this I don’t bother with the bag, just keep the cut sides down. When you slice the loaf, start in the middle and work towards the ends. That way, the halves d

^this I don’t bother with the bag, just keep the cut sides down. When you slice the loaf, start in the middle and work towards the ends. That way, the halves don’t fall over. The bread remains edible for two days, especially sourdough. (I’m talking about homemade bread here, not the white fluff.) Slice any remainder before it gets too stiff. Turn a few slices into croutons. Fry the slices and croutons in olive oil on the following two days. You also generate crumbs for breading: just use a rolling pin or bottle on the dried bread. This way, plan on baking twice a week. It’s also possible to make up a batch of dough once a week and freeze half.