the-sourdough-framework/book/tables/table-storing-bread-overview.tex

\def\arraystretch{1.6}
\begin{tabular}{@{}p{0.23\textwidth}p{0.33\textwidth}p{0.33\textwidth}@{}}
\toprule
\textbf{Method}     & \textbf{Advantages}            & \textbf{Disadvantages}       \\
\midrule
Room temperature              & The easiest option. Best for bread that is eaten within a day.
                                Crust typically stays crisp when humidity not too high.
                              & Bread dries out very quickly.\\

Room temperature in container & Good for up to a week. Catches mold more quickly.
                              & Bread needs to be toasted for crust to become crisp again.\\

Fridge                        & Bread stays good for weeks. Can dry out a little bit when not using air-tight container.
                              & Bread needs to be toasted. Requires fridge and energy.\\

Freezer                       & Bread stays good for years.
                              & Requires thawing and then toasting. Requires freezer and energy.\\
\bottomrule
\end{tabular}