The first two days
Keep the loaf at room temperature in a paper bag, linen bread bag, or bread box. Once cut, place the cut side down on a clean cutting board to protect the crumb.
PORTAL 03 / BREAD STORAGE
Protect your
precious
Sourdough is alive in spirit and extremely snackable in practice. Here is how to keep it lovely.
For longer keeping
Slice the loaf, seal it well in a freezer-safe bag, and freeze it. Toast slices directly from frozen whenever the darkness calls for carbohydrates.
Please skip the fridge
Refrigeration usually makes bread stale faster. The freezer is the better portal for long-term storage.
Revive a tired loaf
Lightly dampen the crust and warm the loaf in a 350°F oven for roughly 8–12 minutes. Let it cool briefly before slicing.
The shortest possible answer
Today: eat it. Tomorrow: protect it. Later: freeze it. Never: abandon it in the refrigerator.