I made the BBA Italian bread with good results, but it stales so quickly. I've been redoing almost every recipe in SD just to help with keeping fresh, but I thought there was too much sour taste this time. Is there a way to tame down the flavor, while maintaining the benefit of the longer freshness? I've heard some of you talk about slicing your loaves right away and freezing--just taking out what you need each day. I guess I can do that if I have to, but I love having a loaf in my bread box for a few days, always ready.