How to store sourdough bread (and bring it back to life)
The question we hear most at the market stand: "How do I keep this fresh?" Here's exactly what we do with our own loaves at home.
The first day or two: cut side down
Sourdough's crust is its own packaging. For the first couple of days, don't wrap it at all — just set the loaf cut side down on a cutting board or plate. The crust keeps the inside moist, and the board seals the open face. Plastic bags are the enemy here: they trap moisture and turn that beautiful crackly crust soft and leathery overnight.
Day three and beyond: paper or cloth
If the loaf is lasting longer (they usually don't around our house), move it into a paper bag or wrap it in a clean kitchen towel. That slows drying while still letting the crust breathe. A bread box works great too, if you have one.
One thing not to do: refrigerate it
The fridge is the fastest way to stale a loaf of bread. Cold temperatures speed up the process that makes bread firm and dry (bakers call it retrogradation). Counter or freezer — never the fridge.
The freezer is your friend
Sourdough freezes beautifully. Our routine:
- Whole or half loaf: wrap tightly in foil or a freezer bag, freeze up to three months. Thaw on the counter, then crisp in a 350°F oven for 10–15 minutes — it comes out tasting nearly fresh-baked.
- Sliced first (our favorite): slice the loaf, freeze the slices in a bag, and pull them out one at a time straight into the toaster. Market-day bread all week.
Reviving a stale loaf
Don't toss it. Run the loaf briefly under the faucet — yes, really, get the crust wet — then bake it at 375°F for 8–12 minutes. The steam refreshes the crumb and re-crisps the crust. It's the closest thing baking has to a resurrection.
And if it's truly past its prime: cube it for croutons, tear it for stuffing, or blitz it into breadcrumbs. Stale sourdough makes the best French toast you've ever had.