3–5 days at room temperature
(up to 7 days if stored well)

Why it lasts longer

• Natural acidity from fermentation slows mold

• The crust acts as a moisture barrier

• No commercial yeast or preservatives used

Best storage

• Paper bag or bread box

• Cut side down on a cutting board

• Avoid plastic at room temp (traps moisture → mold)

(Available upon request)

1–3 days at room temperature

Why it goes stale faster:

• More exposed surface area

• Moisture escapes quickly

• Crumb dries out instead of aging gracefully

Better storage options:

• Tightly wrapped in beeswax wrap or cloth + bag

• Refrigeration slows mold but dries the bread (not ideal)

• Freezing is best if pre-sliced

Best practice for extending sliced bread life.

Frozen sourdough (sliced or whole)

Up to 2–3 months with excellent quality

Pro tip:

• Slice → freeze → toast straight from frozen

• No thawing needed, texture stays great