I just want to know if anyone has had the experience of wrapping sourdough bread to be used in two days. Generally, when I am home, I just put my loaves in ziplocks after they have cooled and slice them the next day and then put them in the freezer. I then can take out my bread and toast it. This way, we enjoy the bread when fresh and crusty on the first day and thereafter we eat it as toast. I am about to travel and will be bringing my sourdough raisin bread with me that I just baked this morning. My question is whether it would be better to put the cooled loaves in ziplocks or something more “breathable” like paper bags, aluminum foil or parchment paper?