One of the best parts of baking (or buying) a beautiful loaf of sourdough is that crisp, crackly crust and chewy, flavourful crumb. But how do you keep that perfect texture after day one?
Sourdough bread behaves a bit differently from supermarket loaves. It doesn't have preservatives, which is great for your gut. But it also means it can dry out or go stale faster if you’re not storing it right.
In this guide, we’ll walk you through the best ways to store your sourdough to keep it fresh. We’ll also cover the biggest mistakes to avoid.
The Best Ways to Store Sourdough Bread
1. Cotton bread bags or tea towels
Wrapping your sourdough loaf in a clean cotton bag or tea towel is one of the easiest and most effective ways to keep it fresh. These breathable materials allow some moisture to escape (so your crust stays crisp), while also protecting the bread from drying out too quickly.
Beginner tip: Avoid wrapping your bread too tightly. Let the loaf breathe a little to preserve the crust.
2. Brown paper bags
Brown paper bags are another excellent option. They’re especially useful if you’ve bought your bread from a bakery and want to store it for a few more days at home.
They allow gentle airflow, prevent excessive moisture loss, and help the crust stay crusty.
Pop the bag inside a bread box or cupboard for extra protection from air and pests.
3. Store it in the microwave
No, not with the microwave turned on. Just use it as a dark, dry space with stable air. It works like a mini bread box.
Place your loaf inside, ideally wrapped in a tea towel or paper bag, to keep it from drying out too quickly.
Bonus tip: Always remove the bread before you use the microwave.
What Not to Do
Some common bread storage habits don’t work well for sourdough. Here’s what to avoid.
Avoid plastic bags
Plastic traps moisture and softens the crust. It also creates a perfect environment for mould, especially in warmer or humid kitchens.
Plastic can be useful for freezing (we’ll cover that shortly), but avoid it for day-to-day storage.
Avoid the fridge
The fridge is not your friend here. Cold temperatures cause the starches in the bread to harden, making your loaf go stale faster.
If you’re not going to eat the loaf within a few days, freezing is a much better option.
Storing Sourdough for Longer
Sometimes you bake more than you can eat, or you want to keep a loaf for later. Here’s how to store sourdough for longer without losing texture or flavour.
Freezing the right way
Sourdough freezes beautifully when you wrap it properly.
Here’s how:
- Let the loaf cool completely
- Wrap it tightly in cling wrap
- Wrap again in foil or pop it in a large ziplock freezer bag
- Label and freeze. Use within three months for best results
When you’re ready to eat it, thaw the loaf at room temperature while it’s still wrapped. Then refresh it in the oven for that freshly baked feel.
Re-baking for a fresh loaf feel
To revive a thawed loaf (or even fresh bread that has softened), follow these steps:
- Preheat your oven to 160°C
- Lightly mist or dab the crust with water
- Place the loaf directly on the oven rack
- Bake for 10 to 12 minutes
This brings back the crusty exterior and warm centre. It’s a simple trick that works like magic.
Final Thoughts
Sourdough doesn't need preservatives to stay fresh. With the right storage, your loaf can keep its texture and flavour for days.
Whether you’re wrapping it in a tea towel, keeping it in the microwave, or freezing it for later, the key is to avoid moisture traps and extreme cold.
Skip the plastic. Avoid the fridge. And if in doubt, refresh your loaf in the oven to bring it back to life.
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