Experts Reveal The Big Mistake People Make With Sourdough Bread
How you store your sourdough bread makes a big difference in how long it stays fresh and delicious.
Sourdough bread has made a big comeback, and for good reason. With its golden crust, chewy texture, and rich, tangy flavor, it’s the kind of bread that can elevate even the simplest meal. Whether you're layering it with smashed avocado, dunking it into homemade soup, or just enjoying a toasted slice with butter, sourdough is a true staple.
But here’s something many people don’t realize: how you store your sourdough bread makes a big difference in how long it stays fresh and delicious.
You might think the fridge is the go-to place to keep food fresh, and for most things, it is. But when it comes to sourdough bread, putting it in the fridge is one of the worst things you can do.
Why?
According to the experts at The Perfect Loaf, storing your sourdough in the fridge might actually do more harm than good. While it may seem like a smart move, since the fridge usually helps food last longer, it’s not ideal for bread.
The problem comes down to humidity. Fridges are dry environments, and that lack of moisture causes bread to dry out quickly. When the air pulls moisture from the loaf, it goes stale much faster than it would at room temperature.
So, what is the best way?
When it comes to sourdough bread, putting it in the fridge is one of the worst things you can do.
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Instead, the best way to keep your sourdough fresh is to store it at room temperature. As The Express points out, wrapping your loaf in a plain paper bag or a clean kitchen towel before slicing will help maintain its texture and flavor for longer.
Because refrigerators pull moisture out of food, and bread is no exception. When stored in the fridge, sourdough dries out quickly, becoming tough, crumbly, and far less enjoyable to eat. In fact, bread can actually go stale faster in the fridge than it would sitting out at room temperature.
When stored in the fridge, sourdough dries out quickly
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Keeping your sourdough wrapped in a paper bag or clean kitchen towel will help maintain its softness and keep it tasting fresh for longer.
Another reliable option is the classic bread bin. It creates a balanced environment—protecting your loaf from drying out without trapping in too much moisture.
If you’ve baked or bought more sourdough than you can finish, freezing is a much better solution than refrigerating it. Not only does it extend the life of your bread, but it also helps preserve its texture and flavor.
As the experts explain: "The retrogradation process can be mostly halted by subjecting bread to very low temperatures, preventing moisture migration out of starches and their subsequent recrystallisation."
They go on to add: "This means a cooled loaf can be frozen whole or sliced completely, and then the slices are frozen independently."
If you’re slicing it before freezing, separate the slices with parchment paper and store them in resealable, freezer-safe bags. When you’re ready to enjoy a slice, just pull one out. You can defrost it overnight or pop it straight into the toaster. Most toasters even have a defrost setting to make it easy.
Sure, it might take a little longer to get that perfect golden crunch—but it’s worth the wait.
The confusion around refrigeration likely comes from baking methods. Many bakers store their sourdough dough in the fridge to "cold proof" it, slow fermentation, or keep their starter on pause while away.
And while that’s perfectly fine for dough, once your loaf is baked, room temperature is where it belongs.
Damjan
