Fresh sourdough is at its best when you know how to store it. A little care goes a long way toward keeping your loaf delicious, whether you plan to enjoy it today or save some for later.

First Things First: Remove Your Bread From the Microperforated Bag

Your loaf may arrive in a microperforated bread bag. These tiny air holes help protect that beautiful crisp crust while your bread is fresh. However, this bag is not intended for long-term storage. Once you get your bread home, remove it from the microperforated bag and transfer it to an airtight bag or container if you plan to keep it for more than a few hours.

Leaving bread in the microperforated bag for too long can allow moisture to escape, which may cause your loaf to dry out faster.

Want to keep the crust crisp?

If you're planning to eat your loaf the same day, you can leave it in the microperforated bag for a bit longer.

Just remember:

Crispy crust = more airflow
Softer crust + longer freshness = airtight storage

Airtight storage will naturally soften the crust, but don't worry… you can bring that crispiness right back.

The Best Way to Store Your Sourdough

For everyday storage, place your loaf in:

• A zip-top bag

• An airtight bread bag

• A sealed container

• A reusable silicone bread bag

Keep it at room temperature. For the best flavor and texture, enjoy your sourdough within the first few days.

How to Bring Back That Crispy Crust or Refresh “Stale” Bread!

If your crust has softened during storage, it's easy to refresh.

Lightly mist the outside of the loaf with water, then place it in a 350°F oven for about 5–10 minutes.

Allow it to cool for a few minutes before slicing.

This helps restore that fresh-from-the-oven crust.

Should I Refrigerate My Bread?

Usually, no. The refrigerator can cause bread to stale more quickly, so room-temperature storage is generally best if you plan to eat your loaf within a few days.

If you need to keep it longer, freezing is the better option. Many of my customers will slice their loaf in half and freeze only half, so it stays nice and fresh!

Freezing Your Sourdough

Sourdough freezes beautifully. For easiest use, slice your loaf before freezing. Place the slices in an airtight freezer bag and remove as much excess air as possible. You can then pull out exactly what you need. Frozen slices can go directly into the toaster, or you can allow them to thaw at room temperature.

If freezing a whole loaf, wrap it tightly and place it inside a freezer-safe bag or container.

Refreshing a Frozen Loaf

Allow the loaf to thaw completely at room temperature. Once thawed, lightly mist the outside with water and warm it in a 350°F oven for about 10–15 minutes, depending on the size of the loaf. Let it cool slightly before slicing.

A Few Extra Tips

For the best texture, avoid cutting your loaf while it's still warm. Bread continues setting as it cools, and slicing too early can leave the inside gummy.

Always use a clean, sharp bread knife, and make sure your bread is stored somewhere dry and protected from excess moisture.

And remember: naturally fermented sourdough is wonderfully rustic. The crust, crumb, and texture may change slightly over the next few days, but a quick warm-up in the oven can make yesterday's loaf taste surprisingly close to freshly baked.

Thank you!

Thank you for supporting The Flour Garden. Every loaf is made by hand, and I hope you enjoy every last slice.

If your bread ever makes it long enough to need freezing instructions, I consider that impressive. :)

Thank you for supporting TFG!! Please reach out to me via email if you have any questions.