How do you keep the bread fresh/edible for the entire week? I've been baking sourdough for only a few years now - but I find that after 2-3 days the bread is basically ready to become breadcrumbs no matter how I store it. Lately I've actually started slicing it two days after baking and freezing the slices so that they can be re-toasted to stretch things out.
We've tried multiple ways over time, and the one we settled on is to wrap it in a clean kitchen towel (of pretty thick cotton) and then place it in a plastic bag. With just the plastic bag it will grow mold, with just the kitchen towel it will lose too much moisture. Even like this by the end it gets pretty tough, but it is still edible as toast. :)
