Storing Fresh Sourdough Bread
Fresh sourdough is best kept at room temperature, loosely wrapped in a clean kitchen towel or stored cut‑side‑down on a wooden board. This lets the crust stay crisp while the inside stays soft. Avoid plastic bags — they trap moisture and make the crust go gummy. If you won’t finish the loaf within a couple of days, slice it and freeze the pieces in an airtight bag; sourdough freezes beautifully and reheats like it was just baked. Never refrigerate sourdough — it dries out the crumb faster than anything.