Your sourdough will last longer if you store it in a paper bag at room temperature. But a paper bag will let in a lot of air, which can speed up the drying and hardening. You should be able to store your loaf in a paper bag as long as you intend to eat it within 2 to 3 days.
How to Store Sourdough Bread?
It would seem that storing bread, particularly sourdough, in the refrigerator would give it the longest shelf life. But avoid putting sourdough bread in the refrigerator.
It is too chilly. Put your sourdough bread in a bag or a dry, clean cloth, wrap it tightly, and keep it somewhere in the pantry that is both dry and damp.
If you only need a few slices of sourdough bread, only cut a few pieces; don’t slice the entire loaf. Sliced sourdough bread dries up and spoils much more quickly. The sourdough bread must remain entire.
Place it Unwrapped at Room Temperature
When it comes to storing sourdough bread, there are several options. You can freeze a sliced loaf, place it in a freezer bag, or leave it unwrapped at room temperature.
If you’re storing a sliced loaf, allow it to cool before you try to slice it. This will help keep the crust moist and prevent it from drying out. Likewise, you can spritz the sourdough with water before you wrap it up in a plastic bag.
For whole loaves, you can leave them unwrapped for a couple of days before you freeze them. You can also wrap them in plastic bags or foil to preserve them.
It’s important to choose a dry, cool, and dark spot to store your sourdough. You can also use a bread cloche to keep your sourdough from drying.
Please Place it in a Paper Bag
Sourdough bread should be stored in a way that will keep it fresh and flavourful. Luckily, there are several ways to do this. You can freeze the sliced or the whole sourdough, leave it unwrapped, or place it in a paper bag to preserve its taste and texture.
Before freezing, the loaf must be completely cool. If not, the bread will begin to dry out and become moldy. This is because plastic bags do not allow the bread to breathe. When the dough is frozen, some people use baking paper to line the slices. That helps to prevent the bread from drying out too quickly, making it easier to defrost just the amount of bread that is needed.
If you freeze sourdough without a cover, the bread will stay good for four to five days, but it will not be as good as when it was first purchased. It may start to lose its texture, so you should wrap the bread in a tea towel before freezing it.
Thaw it in the Refrigerator
Sourdough bread can be frozen to extend its shelf life. Whether you’ve purchased bread that has been sliced or pre-cut, or you have whole loaves, you can thaw it to use at a later date.
When freezing sourdough bread, wrap it in aluminum foil. You can then defrost it by placing it in the refrigerator for several hours. This will prevent it from drying out in the freezer and help prevent mold from growing in the loaf.
Once you’ve finished thawing your bread, you can place it in the refrigerator or a freezer bag. Make sure to remove the air from the bag. If the air is trapped, it can affect the quality of your bread and cause it to go stale or deteriorate.
What Makes Sourdough Bread Different from Yeasted Bread?
Compared to traditional yeasted bread, sourdough bread has a higher water content. Due to this, it might have a more open crumb and, depending on how it is baked, a moister inside.
Due to beneficial bacteria, sourdough bread does not mold as quickly as baked with commercial yeast. It doesn’t contain any preservatives, so it won’t keep its freshness for as long as store-bought bread does (which is a good thing!).
The water in the dough is forced outside during baking, which is how the crust on sourdough bread is created.
The longer it takes for a crust to form in the oven and how thin it is when it does depends on the hydration level.
As a result, sourdough with a greater hydration level will often remain fresher for longer than that with a lower hydration level. As it usually starts with more moisture, the crumb will be softer for longer.
Other factors that aid in sourdough staying more flavorful for longer include:
- Sourdough that has completed a bulk ferment (under or over-fermented sourdough will spoil more quickly).
- To ensure complete cooking and no undercooked or underfermented areas, bake sourdough for the recommended period.
- Richer doughs—those made with butter, eggs, or milk—may maintain their softness longer than leaner dough.
Does Sourdough Bread have a Use-By Date?
While it is true that sourdough bread has highly sophisticated bacteria that prevent mold for a longer period than yeasted bread, it still has an expiration date.
The process of turning stale begins as soon as your sourdough is prepared. Furthermore, no preservatives are present to obstruct this process. So, to sum it up, sourdough bread has a limited shelf life.
In light of this, freshly baked sourdough is best consumed within 24 hours of baking.
In the first 24 hours, fresh sourdough bread will be at its best. A crisp and slightly chewy crust can be expected. It will have a light, airy inside that begs for butter. It’s impossible not to eat it all up.
But what happens if you have any leftover sourdough bread? How can you keep sourdough freshest through preservation?
How to Refresh Sourdough Bread After Storage?
Did you know that sourdough bread may be revived after a few days of storage, either on the counter or in the freezer?
If you need freshly baked bread for a dinner party or even as a gift, but you need to bake it ahead of time, this advice will come in handy.
Consider baking a loaf of sourdough bread on Friday morning before heading to work and leaving it to cool on the counter. You could spray the bread with water when you get home that evening and bake it in a hot oven for a few minutes.
It will have a crisp, revivified crust that tastes freshly cooked. Up to 48 hours old uncut loaves can use this.
How to Store Sourdough Bread to Keep it Soft?
It is exceedingly challenging to keep sourdough bread moist after the first day. The best way to do this is with a bread box (if you don’t have one, check the tips below).
However, if you don’t mind the crusty exterior and only want to keep your bread moist, you can store it in a plastic bag. If utilizing this procedure, make sure to consume the bread within three days, as the plastic bag will hasten the bread’s mold formation.
Can Sourdough Bread be Frozen?
Without a doubt, sourdough bread can be frozen. It increases the lifespan of your loaf and is a fantastic option for long-term storage.
Allow the bread to cool completely before freezing. The most crucial component is this. Any liquid left over will cause freezer burn and destroy the bread.
Both bread slices and the complete loaf can be kept frozen.
Bread should be frozen after being wrapped tightly in aluminum foil or plastic freezer wrap. It can be kept in a freezer bag as well. Just be certain that all of the air is gone.
Slices should be placed in a gallon ziplock bag and frozen with a piece of parchment in between each slice.
In the freezer, sourdough will keep for at least three months.
Should you Store Sourdough Starters on the Counter or in the Refrigerator?
Both the counter and the refrigerator are suitable places to keep sourdough starters. “Keep your starting in a cool, dry location if you bake sourdough bread more frequently than a few times each week. Keep it in the refrigerator if you don’t bake every week, ” explained Pellegrinelli. Additionally, Pellegrinelli notes that sourdough starting kept in the refrigerator requires weekly feedings while starting kept on the counter requires daily feedings. She claims the optimal time to bake a loaf of bread using either technique is 10 hours following feeding.
Reference: Effect of the baking process on artisanal sourdough bread-making: A technological and sensory evaluation
Can you Freeze the Sourdough Starter?
You can freeze the sourdough starter to use at a later time. According to Pellegrinelli, if you store it in an airtight container or freezer bag, it will maintain its flavor for up to 3 months in the freezer. Remember that the sourdough starter will need to defrost and warm up before it can become active, and you can begin feeding it once more. It can be baked once the growth has stabilized.
Although sourdough bread is wonderfully delicious, it can be pricey, particularly if you frequently purchase it from your neighborhood bakery. The secret to keeping it fresher for longer and minimizing food waste is proper storage.
We hope you understand how to preserve it properly so you may use it longer.