Hi Diane, homemade baked goods tend to dry out in the refrigerator, and sourdough keeps longer than many other kinds of breads, so it's fine to keep this one out at room temperature if you plan to consume it within a week. Freezing a part of your loaf is also a good option if you don't go through bread that quickly. If you want to keep it crusty for the first day or so you might want to store it in a paper bag or cut side down on your cutting board, but after that it will stay moister if you store it in a plastic bread bag. 

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