grains
How Long Does Sourdough Bread Last?
Sourdough Bread lasts 1–2 weeks in the fridge (but crust becomes tough and interior dries out). Store cut-side down on a cutting board or in a paper bag — paper breathes, preventing moisture buildup that causes mold, while maintaining the crisp crust.
Fridge
1–2 weeks
but crust becomes tough and interior dries out
Counter
4–5 days
wrapped in paper bag or bread box
Freezer
3–6 months
best method for long-term storage
Storage Tips
- Store cut-side down on a cutting board or in a paper bag — paper breathes, preventing moisture buildup that causes mold, while maintaining the crisp crust.
- Freeze sourdough sliced for convenience; frozen slices toast directly from frozen in about 3–4 minutes.
- Avoid the fridge: refrigeration accelerates starch retrogradation, making sourdough dry, tough, and stale much faster than room temperature storage.
How to Tell If Sourdough Bread Has Gone Bad
Signs to look for
- Fuzzy mold in any color (white, blue, green, black) — the mold you see on the surface has roots deep in the crumb; discard the entire loaf.
- Very stale, hard texture (not moldy but completely dried out) — technically safe but unpleasant.
- Sour smell that is unusually sharp or musty rather than the normal pleasant sourdough tang.
Frequently Asked Questions
Why does sourdough last longer than regular bread?
The fermentation process produces lactic acid and acetic acid, which lower the bread's pH to around 3.5–4.5. This acidic environment strongly inhibits mold and bacteria growth, giving sourdough 2–3 times the shelf life of commercial sandwich bread.
How do you refresh stale sourdough?
Sprinkle or run the loaf briefly under water (yes, wet it slightly), then bake at 375°F (190°C) for 8–12 minutes. The steam from rehydrated starch refreshes the interior while re-crisping the crust. Works best within the first week of baking.
Should you refrigerate sourdough bread?
No — refrigeration dramatically accelerates staling through starch retrogradation. At cold temperatures, starch molecules realign into a crystalline structure that makes bread feel stale and dry. Room temperature or frozen are the only good storage options.
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