To store sourdough bread properly and keep it fresh:
- Avoid refrigerating sourdough bread as cold temperatures make it stale faster by drying it out and causing starch retrogradation. Refrigeration is the quickest way to make sourdough go stale.
- Store fresh sourdough for 1-2 days at room temperature. Place the loaf cut-side down on a wooden board to keep the crumb moist while allowing the crust to breathe.
- Use breathable cloth bags, linen or cotton tea towels, or paper bags for storing unsliced sourdough at room temperature to let the bread breathe while preventing mold.
- Avoid airtight plastic bags at room temperature because they trap humidity causing mold or sogginess. However, for freezing long-term storage, wrap bread tightly in plastic wrap, then place it in a freezer-safe bag or foil, and freeze. Sliced sourdough can be frozen in airtight bags for about 2 weeks and toasted directly from frozen.
- Do not wrap warm bread immediately; allow it to cool fully to prevent condensation and soggy crust.
- Bread boxes made of natural wood can be good for regulating moisture and keeping bread fresh without making the crust rubbery.
In summary, for short-term storage (1-2 days), keep the bread at room temperature in breathable cloth or paper bags or cut-side down on a board. For longer storage, freeze bread well wrapped to maintain freshness. Refrigeration is generally not recommended because it speeds up staling and drying. These best practices help maintain the texture and flavor of sourdough bread for several days and reduce waste.
