I did a search on the site but didn't really find an answer. Im making some french country sourdough today (happy summer solstice and my 27th wedding anniversary!!) and Im going to be taking it to a gathering this coming Saturday. I have to work the next 2 days and would not have had time to make the loafs the day of the gathering. How should I store these to insure good taste and crust? Thanks in advance.