If you can restrain yourself from devouring Jane’s sourdough bread in one sitting, we recommend making your own croutons or breadcrumbs to get the most out of your loaf. For croutons, cut the bread into cubes, seal them in a container and place in the freezer. When ready for use, toss in olive oil, season with salt and toast in a 350 degree oven. For breadcrumbs, dry the the cubes in a low oven for a few hours, and pulse in a food processor to your desired texture. Need longer storage? Tightly roll bread in a paper bag to extend the shelf life for a few days. For longer storage, wrap in plastic and refrigerate.