Sourdough Bread Preservation

To maintain the quality of sourdough breads, proper storage is key!

Countertop Storage:  Sourdough bread that will be eaten within three to four days may kept on the countertop or pantry.

Storing the bread in a breathable containment, such as earthenware or a linen or cotton sack, allows the bread to preserve itself through the loss of moisture. Note that the loss of moisture causes the bread to become hard and challenging to slice.

Storing it in non-breathable containment, such as a plastic bag or container prevents moisture from evaporating into the air. However, trapped moisture can soften the crust and eventually lead to mold growth.

Freezer Storage:  Sourdough bread stored in the refrigerator will develop a stale flavor and texture. However, it keeps well when stored in the freezer. When freezing sourdough bread, use freezer-safe containers like resealable plastic bags with the air removed. Slicing the loaf before freezing makes it easier to thaw individual portions as needed.

Rehydrating Sourdough Bread.  The nature of all true sourdough bread is to lose moisture as a means of preventing mold and therefore preserving itself for a longer period.  As a result, the bread becomes crumbly and eventually hardens. To rehydrate hardened or thawed bread, lightly sprinkle or pat water on the slices and then warm them in a toaster or oven.