How should I store my sourdough bread to ensure its freshness and flavor are preserved for as long as possible? Is it advisable to use a cloth bag or a bread box, or perhaps a more airtight container? What about refrigeration—does that actually extend its life, or might it lead to a less desirable texture? Should I consider slicing the bread before storage, or will that affect the overall moisture retention? Additionally, how does the ambient environment and humidity factor into the equation of proper storage? Would freezing be a viable option, and if so, what steps should I take to ensure that the flavor and crust maintain their integrity upon thawing? Are there specific practices to avoid, perhaps myths about bread storage that could lead to faster staling? In what scenarios might the ideal storage method vary between home and professional contexts? What insights can one glean from expert advice on prolonging the shelf life of this artisanal loaf?