How long does sourdough bread stay fresh?
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A sourdough loaf stays fresh for 3 to 5 days at room temperature if you keep it cut-side down on a wooden board or in a paper bag. Sliced and frozen, it keeps for about 3 months. Avoid the fridge: it makes bread go stale faster.
Why does sourdough last longer than other bread?
Sourdough is made with a natural starter rather than commercial yeast, and it ferments slowly, often overnight. That long fermentation produces lactic and acetic acids. The acidity slows the growth of mould, and the thick, well-baked crust protects the crumb from drying out. A supermarket loaf made with fast yeast and no preservatives usually lasts two or three days; a good sourdough comfortably outlasts it.
What is the best way to store sourdough at home?
- First day: leave it uncovered, cut-side down on a board. The crust stays crisp.
- Days two to five: move it to a paper bag, a linen bread bag or a bread box. These let it breathe without drying out.
- Longer: slice it and freeze it in a sealed bag. Toast slices straight from frozen.
Plastic bags keep the crumb soft but turn the crust leathery and trap moisture, which speeds up mould. If you only have plastic, leave the bag slightly open.
Should you keep sourdough in the fridge?
No. Bread goes stale fastest at fridge temperatures, because the starch recrystallises most quickly just above freezing. The only exception is very hot, humid weather, when mould is the bigger risk; even then, the freezer is the better choice.
How do you bring a stale loaf back to life?
Run the crust briefly under the tap, then bake the loaf at 200 °C (400 °F) for 5 to 8 minutes. The steam softens the crumb and the heat re-crisps the crust. Eat it within a few hours. Bread that is past saving makes excellent croutons or breadcrumbs.
Want a loaf that is at its best on the day you need it? See our weekly bake schedule and the sourdough we bake each morning.
Frequently asked questions
Can you freeze a whole sourdough loaf?
Yes. Wrap it tightly in a freezer bag with the air pressed out. It keeps for about three months. Thaw it at room temperature for three to four hours, then refresh it in a hot oven for five minutes.
Why is my sourdough going hard rather than mouldy?
That is staling, not spoiling. The starch is recrystallising and pushing out moisture. It is still safe to eat; toast it or refresh it in the oven.
Is it safe to cut mould off sourdough?
No. Mould spreads through bread below the surface. If you see mould, throw the loaf away.
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