There’s just nothing like fresh sourdough bread. That golden, crackly crust and soft, chewy inside are absolute perfection when it comes out of the oven. But let’s be honest most of us aren’t baking a brand-new loaf every single day. So the real question is: how do you store sourdough so it stays good, and how do you reheat it so it tastes like it just came out of the oven?
Here’s The Best Way to Store and Reheat Sourdough Bread
Storing Sourdough Bread
For a couple of days
If you’ll eat your bread in a day or two, keep it at room temperature. I usually just place it cut-side down on a cutting board, or slip it into a cloth, paper or plastic bag. This keeps the crust nice and crisp while slowing down drying. (Plastic, will soften the crust, so I only use it if I don’t mind losing that crunch.)
For 3–4 days
A plastic bread bag is a great option if you want your loaf to last a little longer.
For longer than that
The freezer is the way to go. Slice your loaf first so you can grab just what you need, then place in a plastic bread bag and pop it in the freezer. Whole loaves freeze well too just wrap them snugly to prevent freezer burn.
Studies show that freezing and toasting bread lowers its glycemic index by 40% so this is how we eat most of our bread.
Read more about that here.
Reheating Sourdough Bread
This is where the magic happens! If you reheat sourdough the right way, it tastes almost like the day it was baked.
Whole or half loaves
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Preheat your oven to 350°F (175°C).
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Give the crust a light mist of water (just a spritz is enough).
- If your loaf is still whole run it under the faucet then bake.
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Wrap in foil if you want a softer crust, or place it directly on a cookie sheet if you want it crispy.
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Warm for about 10–15 minutes.
Slices
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Toss them in the toaster or toaster oven straight from the freezer if needed!
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Or, lay slices on a baking sheet and warm them in the oven for 5–7 minutes.
???? Skip the microwave if you can it makes sourdough chewy and rubbery.
Extra Tips
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Day-old bread can be “refreshed” with a sprinkle of water and 10 minutes in the oven.
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Don’t refrigerate sourdough it actually stales faster in the fridge.
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Freeze in smaller portions if you don’t go through a loaf quickly.
Final Thoughts
Sourdough is worth enjoying long after it’s baked, and with the right storage and reheating tricks, you can keep every slice tasting delicious. A little planning goes a long way, and once you know how to store and reheat it, you’ll never have to settle for dry, sad bread again!
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