All About Sourdough bread
Your complete guide to sourdough bread - discover how to store it properly, identify when it's gone bad, and find the best substitutes for your recipes.
How Long Does Sourdough bread Last?
Storage times and freshness tips for sourdough bread in different conditions.
Safety first: This guide provides general information. When in doubt, throw it out! Trust your senses and err on the side of caution. If something smells, looks, or tastes off, don't consume it.
Refrigerator (Sliced or Cut Loaf)5-7 days
Signs of Spoilage
Mold (though less common than at room temp, it can still occur), significant drying and hardening of the bread, absorption of refrigerator odors, a stale or 'old' smell.
How to Check
Visually inspect for mold. Feel the texture – refrigerated bread often becomes very firm and dry; if it's excessively hard and crumbly, it's past its prime. Sniff for any off-odors, including those absorbed from other fridge contents.
Storage Tips
Refrigeration can significantly extend the time before mold appears, but it also accelerates the staling process (retrogradation of starches), making the bread dry and tough. If refrigerating, wrap it very tightly in plastic wrap and/or an airtight container to minimize moisture loss and odor absorption. Reheating or toasting can partially revive the texture.
Freezer (Whole or Sliced)3-6 months
Signs of Spoilage
Freezer burn (dry, discolored, leathery patches), ice crystals forming on the bread itself (not just the packaging), off-flavors or a 'freezer' taste after thawing.
How to Check
Visually inspect for signs of freezer burn or excessive ice buildup. After thawing, check the smell – it should still smell like sourdough, not stale or 'off'. The texture should be relatively normal after proper thawing and perhaps toasting.
Storage Tips
To prevent freezer burn and maintain quality, wrap the bread tightly. For a whole loaf, wrap in plastic wrap, then an additional layer of aluminum foil or a freezer-safe bag. For slices, it's best to wrap individual slices or small portions, perhaps with parchment paper between slices for easy separation, then place them in a freezer bag. Thaw at room temperature or toast/reheat directly from frozen.
Room Temperature (Whole, Uncut Loaf)3-5 days
Signs of Spoilage
Visible fuzzy mold spots (green, black, white, or blue), extremely hard or dry texture throughout the loaf, a strong unpleasant sour or yeasty off-smell that is different from its usual tangy aroma.
How to Check
Visually inspect the entire surface for any discoloration or fuzzy patches. Gently press the crust and interior (if accessible) to check for excessive hardness or dryness. Sniff the bread for any foul or unusually strong, unpleasant odors.
Storage Tips
Store in a paper bag, a cloth bread bag, or a bread box. This allows for some air circulation, preventing moisture buildup that encourages mold, while also protecting it from drying out too quickly. Avoid airtight plastic bags for whole loaves at room temperature as they can trap moisture.
Room Temperature (Sliced or Cut Loaf)2-4 days
Signs of Spoilage
Visible fuzzy mold spots, very dry and crumbly texture, a strong unpleasant sour or yeasty off-smell.
How to Check
Visually inspect all surfaces, especially the cut edges, for mold. Feel the texture – it should still have some give, not be completely rigid or brittle. Sniff for any off-odors.
Storage Tips
To minimize drying and exposure to air, store cut sourdough in an airtight plastic bag, tightly wrapped in plastic wrap, or in a sealed container. This helps retain moisture. If you don't plan to eat the entire loaf within a few days, consider freezing portions.