How to Store Sourdough Bread - Wholehearted Eats (2024)

FAQs

How to Store Sourdough Bread - Wholehearted Eats? ›

For bread that hasn't yet been sliced, keep it in a cloth bag or wrapped in a breathable tea towel (like linen or cotton) for 3-4 days. This is ideal. Uncut bread can also be stored in a paper bag, but it does get tough sooner, so only keep it this way for a day or two.

For a whole loaf, you'll want to store it in a paper bag after the first day to help it maintain freshness. Be sure to fold the edges of the bag over. You can also wrap the bread in a clean tea towel to keep it fresh while also allowing air to circulate so the crispy crust lasts as long as possible.

To maximize the shelf life, keep in original packaging or linen based bread bag and store at room temperature. How long does sourdough bread last in the fridge? Sourdough bread should ideally not be refrigerated, as the bread will dry out and become stale faster than at room temperature.

It is edible for around 3 days. Between days 3 to 5 it would need to be toasted or warmed before consuming. After day 5 your sourdough bread would be stale (but not moldy).

Freshly baked sourdough can be left out on the countertop for a day or two before using any of the rest of the methods in this guide. After cutting into the loaf, the crucial step is to ensure you leave it cut side down on your breadboard or chopping board.

Also, never store your sourdough in a plastic bag. Plastic bags prevent any moisture from escaping and don't allow any dry air to get in. Your bread will quickly become soggy and may also turn mouldy.

The best container to keep bread in is one that provides airtight protection against moisture and air exposure. Wesco's bread bins are the best choice because of their level of quality and their stylish designs.

I know I said not to store your sourdough in the freezer, but this only applies before it has completely cooled. Once the loaf has cooled you should wrap it tightly in cling wrap (not a plastic bag) and then again in aluminium foil.

Sourdough relies on a mix of wild yeast and lactic acid bacteria, rather than baker's yeast, to leaven the dough. It's richer in nutrients, less likely to spike your blood sugar, contains lower amounts of gluten, and is generally easier to digest than bread made with baker's yeast.

Sourdough bread will keep well for up to 3-5 days at a moderate room temperature of 18-20°C or 64-68°F. The warmer and more humid the conditions become, the more chance the sourdough has of spoiling.

How do you know if sourdough bread has gone bad? ›

As a general rule, you should throw out a loaf of sourdough bread when it shows visible signs of mold, when it has an unpleasant odor, or when it doesn't taste right.

The good news: You can freeze sourdough bread! That's the perfect way to keep your bread fresh if you won't be able to get through a loaf in a few days. Generally, a homemade loaf can do three to five days at room temperature, before it may go stale or develop bread mold.

It's usually pretty obvious when your starter has gone bad. You will either see mold or discoloration (generally pink or orange). If you see either of these things, you will need to toss your starter. The smell is usually a big give away.

You can use parchment or even wax paper if you like to see the loaf through the paper! Wrap it the same way no matter which one you're using 👍🏼 add some lavender or rosemary under the string for a special touch.

Paper bag is the best way of keeping a sourdough loaf. You want the bread to be able to “breathe” continuing to dry as it ages. If you store it in a plastic bag, you'll lose any crust it might have had, and can also develop some mold from the moisture that escapes from it. This is good for the first 3-4 days.

Uncut bread can also be stored in a paper bag, but it does get tough sooner, so only keep it this way for a day or two. If you've already started slicing your bread, keep it cut-side down on a cutting board or other work surface. Sliced sourdough bread can be frozen for several months in airtight bags or containers.

You could also place the sourdough into a plastic bag to stop it drying out. You don't want it to get too dry on top as this will reduce the overall hydration of the dough, giving you a tough crust and hindering oven spring.

If you don't plan to eat the bread within a few days, your best bet is to freeze it. It'll last for up to three months in the freezer, says Le. You should slice the bread before you freeze it—slice it into single portions, wrap it in wax or parchment paper, and place it in an airtight container.

The longer you leave your dough in the refrigerator, the more sour and complex flavors it will develop. You can easily leave a loaf in the refrigerator for 3 days before baking. I've gone as long as 5 days, but you will see some deterioration of the loaf after Day 3.

Leaving it out on the counter, it will need to be fed equal parts water and flour every 12-24 hours. Warmer homes or frequent baking will require more frequent feeding (around every 12 hours), while colder homes every 24 hours. Storing your sourdough starter in the fridge will require feeding around once a week.