keeping sourdough fresh
im guessing we all have the same problem, loaves generally lasting 1 day before the crumb starts to go harder and 2 days before its pretty much stale? unless you have a family that gets through a loaf a day maybe?
and yes i get that its because its more natural, no preservatives etc. ive looked online and read that you should cover the loaf in a teatowel rather than plastic, but whatever i do i cant make it last any longer. i end up slicing and freezing most of a loaf. that has the knock on effect of not needing any new bakes for a while, so my starter maybe deteriorates through lack of use.
and yes, i know the answer is to eat more bread :D
does anyone have any good tips/advice on making your loaves stay fresher for longer?