Counter for three days, freezer for anything longer, fridge almost never. That rule covers most banana bread situations, and it runs opposite to what most people do with a loaf they want to keep. The fridge feels like the careful choice. For a moist, sugary quick bread it is the one spot that reliably wrecks…

The crust lies to you. Forty minutes out of the oven, a sourdough boule feels ready. The outside is barely warm, the knife is right there. Push a probe into the middle and you’ll get something near 150°F. That center is still a hot starch gel, still setting. So the honest answer to how long…