I'm still a little fuzzy about how to store the different breads. Do you remember when you first started, and you read and read and read? Well, that's where I am, and I know I remember reading that you leave the crusty breads out on the counter. Do all others go in a plastic Zip-Lock? How do I determine if the crust is hard enough to leave out? Or is it the breads with (or without) certain ingredients that need plastic or not?