02/09/2026
Let’s talk about storing your sourdough!
Since my loaves don’t have preservatives, how you store them makes a big difference in freshness and texture.
Room temperature (best for the first few days):
Store your loaf cut-side down on a cutting board or in a paper bag. This keeps the crumb from drying out while letting the crust stay crisp.
Avoid the fridge:
Refrigeration actually makes bread go stale faster by drying it out, so it’s usually the worst place for sourdough.
For longer storage (My personal favorite way):
Slice the loaf and freeze it in a freezer-safe bag. You can toast slices straight from frozen—this is the best way to keep that fresh-baked flavor for weeks.
Bonus tip:
Freezing sourdough can slightly lower the blood sugar spike compared to fresh bread because some of the starch becomes more resistant to digestion. It’s a small effect, but a nice perk!
If you have any questions about your loaf, I’m always happy to talk bread 😊
