Einkorn sourdough is best eaten within a few days; however, you can leave it on the counter, wrapped in plastic or beeswax wrap for several days.
I do not refrigerate my sourdough, but if I am not going to be able to eat the whole loaf of bread within a few days, I slice it and freeze it between parchment paper in freezer bags. When I don't have fresh bread, I can pull out a slice at a time and toast it for grilled sandwiches, butter and jelly, avocado toast, croutons, or garlic bread.
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The sourdough pizza crusts are partially cooked and vaccuum sealed. You can keep it frozen until you are craving pizza. Preheat oven and a pizza stone to 450-500 degrees and drizzle olive oil on the crust. Add your favorite toppings, and bake your pizza crust on the preheated stone at 450 degrees for 5-7 minutes, or until your desired crispness. Pair with a salad for a well-rounded meal.
