"[I keep] sourdough in a metal box, paper liner eventually dries out, no mould. The [piece of] loaf in there is millet with millet malt and dried millet leaven, topped with sunflower and flax.
"The last few loaves in the freezer last week before bake day.
“ My bread crock. Clay, outside unglazed, inside salt glaze. Bread keeps ages. Use bread board as cover.
"My stainsteel breadbin. Needs airholes and no front lip. Tea towels are good. [After] put bread in freezer.