I am drying a loaf of sourdough on my counter. There is a lot of it, so I will need to store some of the dried cubes. My question is, how do I store it and how will I know if it is no longer good to cook with? Also, is it better to just put it in the oven to dry it rather than on the counter?
There are two types of bread for stuffing. If you're aiming for the dry type, a very low oven would be better.
If you have room in your freezer, that would be a good place to store the bread you're planning to use later to make stuffing.
I dry cut cubes, spread in a single layer, in a low (170°F 77°C) oven for 10 mins, then let the oven cool down before removing the bread. The bread will tell when it's gone off by developing a rancid oil smell. That'll take months to a year or more.
Cube it, bake at 200°F for 2 hrs, cool then store in ziplock . Make sure it's really dry first. Depends on initial moisture content of bread.
I just left a loaf of sourdough from T. joe's, chopped into big-ish cubes, overnight on the counter in one layer on a pan. They were dried the next morning and everyone loved the stuffing I made with it, so that's the way to go. Not really complicated. As long as your bread is dry/stale, your stuffing won't be too mushy, especially if you toast off the top