For Werner, who asked about bread storage:
The bakery nearby that makes crusty sourdough and rye boules takes them off
their open wire shelves and places them into plain brown paper bags when
you purchase them. They stay in good shape, the crust still hard and the
crumb moist for a couple of days.
For many years, I have used glass cake domes (with their pedestals) for
storage of baked goods - - - from yeast breads, rolls, muffins, quick
breads, to the occasional cake. Not being completely airtight (as
Tupperware would be when sealed), it seems to be more friendly to bread,
and is certainly more aesthetic than many other options. A loaf of bread
under glass is kitchen art!
Happy baking!
Carolyn