Homemade bread can go bad fast; however, the acid created by sourdough fermentation helps to preserve the loaf for around four to five days on average.

For the first 24 hours, it’s crucial to store your sourdough loaf, uncovered, on the counter with the cut end facing down to keep the air away from it so it doesn’t dry out.

For storage up to five days, the easiest option is to place the loaf of sourdough in a brown paper bag, again making sure to keep the cut side facing down.

Alternatively, wrap the bread in a tea towel and store it on the counter in the Dutch oven used for baking or in a bread box — as long as it doesn’t allow too much airflow.