Caring for Your Sourdough

Made with time and care, our sourdough deserves a little care at home, too. Here is how to enjoy your loaf at its best.

Store on the counter

Once completely cool, keep your loaf cut-side down on a clean board for the first day, or in a bread bag or bread box in a cool, dry spot. A paper bag helps preserve the crust; an airtight bag keeps the crumb softer but softens the crust. Avoid the fridge, which speeds up staling.

For a plain loaf, expect the best texture in the first 1–2 days, with toasting often preferable by day 3. These are quality guidelines, not a guaranteed shelf life: warmth, humidity and added ingredients can shorten keeping time. Follow any loaf-specific storage instructions. If you see mold, discard the entire loaf rather than cutting away the affected area.

Freeze while fresh

Freeze whatever you will not eat within a couple of days. Let the bread cool completely, then slice for easy portions or freeze the loaf whole. Wrap tightly and place in a freezer-safe bag, pressing out excess air. Label with the date and enjoy within 2–3 months for best quality.

Thaw gently

Toast slices straight from frozen, or thaw them covered at room temperature. For a whole loaf, leave it wrapped at room temperature until thawed, then unwrap before refreshing in the oven.

Refresh the crust

For a thawed or slightly stale plain loaf, lightly dampen the crust with water and warm directly on the oven rack at 350°F (175°C) for about 10–15 minutes, until crisp and warmed through. Allow a few minutes to rest before slicing. Toast individual slices to your preferred finish. Reheating restores texture, but does not make spoiled bread safe to eat.