I like to bake most of our bread at home since it's cheaper and better. It seems like within 4 days or so it starts to turn into a little fuzzy penicillin factory and I have to toss it. I really just need it to last 5 days so if I make it Sunday Mr Ecca can have it for lunch sandwiches all week.
How do you store your homemade bread? Aside from in your stomach. . .