Keep it in an airtight bag.
There's nothing better than a fresh loaf, but often there's a cut loaf to come back to later. While it's common practice to leave a loaf loose in a bread bin or crock it will lose moisture and harden much quicker than if it's wrapped in an airtight bag without too much trapped air.
Breads made without preservatives and additives do tend to harden quicker. But additives do nothing for food value; they address lack of dough fermentation and supply-chain convenience.
Even when it starts to dry out, sourdough will continue maturing in a healthy way after the bake. This is a beneficial change. Rye gets noticeably tangier after a few days.
The Mailllard reaction is what makes baking bread smell so good– and not just bread either. Sugars react with amino acids in a series of stages to make the colour and aroma that's so enticing in coffee, bread, roasted foods of all kinds: In fact anywhere that browning and roasting aromas are released. One of the easiest ways of getting the bread Maillard reaction is to make toast – Sourdough, naturally...
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Your sourdough is packed freshly baked in a perforated bag because it's very fresh, sometimes slightly warm, to allow initial moisture to escape.
After a few hours transfer it to an airtight bag, excluding as much air as you can. I like ziplock bags but of course wire twist or clip closures are fine.
This is the best way of freezing it too. Slicing and freezing and using one slice at a time, straight into the toaster is a great way of enjoying it for up to a month.
Leave 100% Rye for 6 hours after delivery before cutting it. This allows the crust and crumb to balance; the crust softens and the crumb becomes less moist.