How to Store Sourdough Bread the Right Way So It Stays Fresh for Longer

You want to savor every last crumb of your sourdough loaf. Whether you frequent a local bakery for sourdough or maintain a starter and craft your own boules, you don't want any of the bread to go to waste. So how should you store sourdough bread to keep it fresh?

True sourdough has no preservatives, a high-hydration crumb, and a crust that can go from crisp to rubbery in a matter of hours if it's not stored properly. But when stored appropriately, sourdough bread is a long-lasting loaf with a shelf life better than that of standard yeast breads. We spoke to baking and food storage experts to learn the best storage for sourdough, depending on when you want to eat it.

How Long Does Sourdough Bread Last?

Stored properly at room temperature, a true sourdough loaf will stay at its best for two to five days. When cooled and stored properly, sourdough typically does not mold because of the natural acidity produced during fermentation, but it will eventually dry out and go stale.

How long the bread will last depends largely on moisture management. The thick, caramelized crust is the bread's first line of defense against staleness: trap too much humidity, and it softens; let in too much air, and the crumb dries out.  While it's natural and inevitable for an uneaten sourdough loaf to eventually stale, you can slow the process by proper storage.

The shape of the bread can affect how quickly it dries out. "It all relates to the surface area relative to the volume of the bread. Something like a batard—longer and thinner, with more surface area relative to its volume—is going to dry out quicker. Compared to a large sourdough boule, which is able to preserve that moisture a bit better," says Reed Immer, director of sales and marketing at Chabaso Bakery.

Storing Homemade Sourdough

One of the biggest mistakes when storing homemade bread is not letting it cool properly, says Jamie Saechao, sourdough baker and founder of Ginger Homemaking. "Wrapping up the bread too soon will cause it to release steam, or sweat, resulting in a damp loaf that will mold quickly."

Saechao recommends waiting at least two hours after baking before slicing or storing, and not just for safety reasons. "If you slice the bread sooner, the interior of the loaf will be gummy," she notes. 

Set the loaf on a wire rack in a spot with good air circulation, away from the stove or dishwasher—both generate heat and moisture that can accelerate mold growth even before the bread is wrapped.

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Short-Term Storage

If you're planning to eat your sourdough loaf within 2 to 5 days, you have a few options. Whether you baked a batard or a boule, Saechao says the storage approach is the same, and all methods call for room temperature storage.

For a crisp crust, use a paper or linen bread bag. These allow just enough airflow to maintain the crust's integrity without drying out the crumb. To keep the interior as chewy as possible, use a loose plastic bag. This will trap more moisture than linen or paper and soften the crust while keeping the interior chewy.

Saechao's favorite way to store sourdough is in a Dutch oven. She uses a Dutch oven when she bakes sourdough and says it is the best storage method. It keeps the bread neatly contained without pressing or compressing the crust and is dry, so it prevents mold and moisture. It's also eco-friendly and reduces plastic use, she says. If, like Saecao, you bake sourdough in a Dutch oven, make sure it is completely cool before placing the bread in it for storage.

How Not to Store Sourdough

Do not put sourdough bread in the fridge. It's the most common mistake people make when storing bread. "The reason you don't want to put your bread in the fridge is that it really just dries it out," explains Immer. Cold temperatures accelerate starch retrogradation, meaning bread stored in the refrigerator bread dries out faster than it would simply sitting on the counter.

How to Freeze Sourdough

For any sourdough you do not plan to eat within four days, freezing is the best storage option. "Keeping sourdough in the freezer preserves the integrity of the bread, the crust, the crumb, the flavor," says Immer.

To freeze a whole loaf: Wrap it tightly with parchment paper, then place it in a reusable bag or ziplock bag, pressing out as much air as possible before sealing. Frozen sourdough keeps well for about three months. 

To freeze slices: Slicing the bread before freezing gives you more flexibility. It allows you to remove and use one or two slices if that is all you need. Place pieces of parchment paper between the slices so they freeze individually rather than as a whole frozen mass, and freeze them flat.

How to Refresh Stale Sourdough Bread

If your sourdough is a little past its prime, the oven can bring the bread back.

Preheat the oven to 375°F, run the loaf briefly under the tap or give the crust a light spritz of water, and bake for 5 to 8 minutes, until the crust re-crisps and the interior warms through. 

"The oven-refresh method revives bread, but it does not truly reset it. When sourdough is reheated, the starch structure softens, and the bread can reabsorb and redistribute some moisture," says Erin Surratt, senior director of research development and applications at Corbion. "That can make the crumb feel softer again and help restore some of the crust's crispness. In practical terms, it can make the loaf taste much fresher for a short time."

Note that once the bread cools, the staling process begins again, so refreshing the bread in the oven is really about improving the quality to eat then and there rather than renewing it for future use. 

What to Do With Sourdough That's Past Its Prime

If you didn't manage to eat all of your loaf, don't just toss it. Slightly stale sourdough makes for great croutons: tear it into rough chunks, toss with oil and flaky salt, and roast in a preheated 400°F oven until golden. Stale sourdough can also be turned into bread crumbs: blitz them in a food processor and then toast in a pan with olive oil over medium heat until golden.