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If you have ever made your own sourdough, you know it's a real labour of love. From keeping your starter alive to baking it and letting it sit to cool before you slice into it, it can be a lengthy process.

Once you've put all this time into it, it's a real shame to try and cut a slice the next day only to realise it's lost its crunch and gone stale and rubbery. If you know how to store it, then asourdough loaf will stay at its best between two and five days. The natural acidity in the loaf means it doesn't usually mould, but it can dry out and go stale. The biggest mistake home bakers make when storing their fresh baked bread is not allowing it to cool.

Jamie Saechao, founder of Ginger Homemaking told Martha Stewart that wrapping a sourdough loaf too early can lead to disaster.

She said: "Wrapping up the bread too soon will cause it to release steam, or sweat, resulting in a damp loaf that will mould quickly."

Instead, let your loaf sit on a wire rack, uncovered, until it's completely cooled. The wire rack allows for good air circulation around your bread, cooling it properly.

Once it's cooled properly, store it in a paper or linen bag to allow the right amount of airflow. You can also store it in a Dutch oven, which will keep it fresh without compressing it.

Sourdough should never, ever be stored in the fridge. This will dry it out rapidly and cause it to go bad faster.

You can, however, freeze your bread to use later. You can either wrap the whole loaf in a plastic bag and squeeze all the air out to freeze it, or you can slice the loaf and add a layer of parchment paper between each slice to stop them sticking together before putting it in the bag.

Sourdough in the freezer will last for up to three months.