Bread is best fresh — but it doesn’t have to fade.

Fresh from the oven, sourdough is at its peak: crisp crust, tender crumb, and vibrant flavor. But great bread isn’t limited to one perfect moment. With smart storage and simple reheating, you can enjoy your sourdough for days.

🍞 Day 1: Fresh Bread

Day one is when sourdough shines. The crust is crackly, the crumb is airy, and the flavor is alive.

Cool your loaf below 140°F before slicing. Cutting too soon can collapse the structure and compress the crumb.

Fresh bread on day one is best for dipping, slicing, tearing, or simply enjoying warm.

🥑 Days 2-3: Next Day

By day two, the crust softens, but the flavor deepens. Store the loaf cut-side down on a cutting board or loosely wrapped in a clean towel to slow moisture loss.

The bread becomes easier to slice and is perfect for toast, spreads, and sandwiches.

🍞 Days 3-6: Short-Term Storage

As the loaf ages, it naturally begins to stale. Storing it in a plastic bag or bread box can slow this process.

What Is Stale Bread?

Stale bread is not spoiled. Staling is a natural process where starches crystallize and expel moisture, firming the crumb and softening the crust. It changes texture but not flavor or safety.

Stale bread is excellent for toasting, paninis, croutons, breadcrumbs, and French toast. Heat can partially reverse staling by softening the crumb and reviving the crust.

❄️ Day 4+: Longer Storage

If you expect the bread to last beyond 4-5 days, freeze it once fully cooled.

For convenience, slice before freezing for easy, single-serve toasting. Wrap slices in parchment or wax paper and seal in an airtight bag to prevent freezer burn.

You can also freeze the whole loaf, which is great for large meals and custom slicing after thawing.

To thaw, remove from the bag and let sit at room temperature for a few hours. For best results, briefly wet the crust under cool tap water and bake at 350°F for about 20 minutes to restore crispness and aroma.

• Whole Loaf: Refresh in a 350°F oven for 15-20 minutes.
• Slices: Toast directly from frozen or lightly spritz with water before toasting.
• Avoid Microwaving: It softens the crumb temporarily but accelerates staling and leaves the crust soggy.

💡 Pro Tip: Each stage of sourdough has its charm — from day-one crispness to the depth of day two to the joy of reviving a frozen slice. With smart storage, you can enjoy sourdough across its full life cycle.