curious what others use for bread storage.
The multigrain loaf I make will sometimes be around a week.
In the winter that is not much of a problem, but as the weather warms, the amount of time the loaf can be left "out" is shorter, before penicillin starts to grow.
Normally, the loaf is in an open plastic bag, not one of "breathing" bread bags, just a shopper. That is fine for perhaps 4 days, but then it goes into the fridge and of course, the consistancy of the loaf changes a lot.
Anyone with other ideas for warm weather storage?