What's perhaps more useful, is to learn how to slow down the staling process, through tweaks in the baking and by storing the loaves properly once cooled.
Baking bread that lasts longer
In the book Bread Matters, Andrew Whitley writes "Some sources suggest that the organic acids generated in sourdough fermentation inhibit the starch retrogradation" - another tick in the box for sourdough although the sources aren't listed but this is definitely borne out by my own experience.
A loaf with more moisture will stay softer for longer so there's a good argument for baking bread with a high moisture content as well as for baking at a high temperature, allowing the heat to penetrate the loaf quickly, with the minimum of moisture loss.
It's not news that freezing bread is a good idea, however, this starch 'retrogradation' happens most rapidly when bread is stored between -5 and +5 degrees C, so storing it in the fridge is definitely NOT advisable.
The jury's out on whether to store bread in a cotton bag or plastic. Personally I favour a plastic bag (unless it's really warm and the bread is likely to 'sweat') although some people swear this is an offence punishable by death. I experimented with a cotton bag but found it just collected a lot of flour and I was concerned this was tantamount to a written invitation to weevils. Either way, storing it at room temperature is best.
Reviving a tired loaf
A loaf that has been frozen, or indeed one that is a day past its best, can be revived by a short stint in a medium oven. This softens the starches into a gel state again, and gives the loaf a second lease of life. 5-10 minutes at around 180 degrees C will permeate the crust, so this is great if you just want to put some crispness back.
To revive a loaf right through to the middle requires a re-bake almost as long as the initial bake, however: spray the loaf all over with water, then bake for 30-40 minutes at 200 degrees C.
And if you want to turn your old bread into something else there are no end of options. Some of my favourites include bread and butter pudding, panzanella, croutons, stuffing and breadcrumbs (which can be frozen and then used as needed). I also came across this lovely recipe for Parsnip Skordalia, a lovely Greek dish traditionally made with potatoes and garlic, with my veg box recently. I highly recommend it!