Few things beat homemade sourdough — until day three, when the crust turns soft and the crumb dries out. The good news: with the right storage method you can keep a sourdough loaf fresh, chewy and crusty for far longer. Here's exactly how to do it.
Why sourdough goes stale
Staling isn't really about losing moisture — it's mostly starch retrogradation, where starch molecules recrystallise and the crumb firms up. Storing bread the wrong way (like in the fridge) actually speeds this up. The goal is to slow moisture loss without trapping so much that the crust goes soft or mould sets in.
The best way to store sourdough bread
For the first 1–2 days, store your loaf cut-side down on a board or in a breathable cotton bread bag. Natural cotton infused with beeswax keeps the inside moist while letting the crust breathe — the sweet spot for sourdough. Our reusable bread storage bags & wraps are designed for exactly this.
What to avoid
- The fridge: cold temperatures accelerate staling. Never refrigerate bread.
- Sealed plastic at room temp: traps too much moisture and softens the crust, inviting mould.
Freezing sourdough for the long term
To store beyond a few days, slice the loaf, wrap it well and freeze. Toast slices straight from frozen — they taste freshly baked.
Quick recap
Room temperature plus a breathable beeswax bread bag for the first days, freezing for the long haul, and never the fridge. Want your loaves to last even longer? Explore our bread storage collection or the all-in-one Complete Bread Freshness System.