For the first two days, leave the loaf cut-side down on a wooden board. The crust stays crisp and the crumb stays moist.
From day three on, wrap it in a clean linen towel and stash it in the bread box or a paper bag. If your kitchen is very dry, a beeswax wrap works too.
Never refrigerate sourdough — the fridge stales bread faster than the counter. For long storage, slice the loaf and freeze it in a zip-top bag. Toast slices straight from frozen.
Day-old sourdough is a gift. Grate it into breadcrumbs, tear it into a panzanella, or slice it thick for the best French toast you'll make all year.