How to Store Sourdough Bread (And When to Freeze It)

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Homemade sourdough doesn’t have the preservatives that keep grocery-store bread soft for weeks, and that’s a good thing. Here’s how to keep it tasting fresh for as long as possible.

On the Counter (1–2 Days)

Cut side down on a wooden board, or wrapped in a clean kitchen towel, at room temperature. Skip the plastic bag on day one or two, it traps moisture and softens the crust.

A Few More Days (Paper or Bread Bag)

Once the crust has softened anyway, a paper bag or cloth bread bag keeps it from drying out further for another day or two.

Freezing (Sooner Than You’d Think)

If you won’t finish a loaf within 2 days, freeze it, don’t wait until it’s stale. Slice it first, then freeze in a sealed bag with the air pressed out. Individually frozen slices go straight into a toaster from frozen.

Reviving a Frozen Loaf

For a whole loaf: run it briefly under water, then bake at 400°F for about 10–15 minutes. It comes out tasting close to fresh-baked.