Sourdough bread typically lasts about 3 to 5 days when stored properly at room temperature. For best freshness with a crispy crust and soft interior, it is recommended to consume it within the first 24 hours. After 3 days, the bread may become chewier and less soft but still edible, and from days 3 to 5 it might need to be toasted or warmed before eating. Store-bought sourdough or homemade loaves without preservatives fit this timeframe. If frozen, sourdough bread can last much longer, up to several months in the freezer while maintaining good quality. Refrigeration is generally not recommended as it can dry the bread out faster, shortening its shelf life. Storage tips for extending sourdough freshness at room temperature include keeping the loaf wrapped well or using a bread box to regulate moisture and airflow. In summary:
- Fresh sourdough bread best consumed within 24 hours for optimal taste and texture.
- Edible and generally good for 3 to 5 days at room temperature.
- Freeze for longer storage (up to a few months).
- Avoid refrigeration to prevent drying out.
This information is based on typical homemade and true sourdough bread without preservatives and depends on storage conditions like humidity and temperature.
