Storage question
Hey everyone! New here, but really needed some advice. Two questions, both regarding storage needs in the kitchen.
First, how are you all storing your brown sugar?!? I've used the little moisture block, keeping it wet etc, but that doesn't seem to really do anything. I bought a container that had a vacuum lock cover, or so I thought (glass with wooden cover) and still turns hard as a rock. As a household, we got rid of plastic a year or two back, so I don't really want to use those containers I keep seeing, but if that's the only way to keep it fresh, I will certainly consider it. With alot of holiday baking happening soon, I'd like to hopefully figure this out.
Secondly, anytime I make cake, I am left with feeling happy about it only on day one of baking it, since that's when it's the freshest. After day one, it's stale and not worth me putting all that time into baking it, I fear. I've read how putting it into the fridge just dries it out, so I've tried other batches leaving it out on the counter, but in a cake pedestal type pan with the cover on it, but apparently it needs to be airtight and those of course are not. Any storage solutions I've found for countertop, are all plastic...the only glass one I found has tiny vent holes throughout, which defeats the point of needing an airtight option. Any storage tips or even product recommendations would be greatly appreciated.
TIA. *Also should note, being made in a GF kitchen*