Tortured Baking — Sourdough Storage Tips

Sourdough is best within the first 1-2 days at room temp. Beyond that, slice the rest and freeze in an airtight bag for up to 3 months. Pull slices straight from the freezer into the toaster.

Arizona's low humidity already pulls moisture out of bread fast, and refrigeration speeds up staling even more. Keep your loaf at room temperature and it'll stay fresher, longer.

Wrap the loaf loosely in a paper bag to protect the crust, then place it inside a plastic bag or reusable bread bag. The paper keeps crust crisp, the plastic keeps our dry air from wicking away moisture too fast. Best of both worlds.

Once you've sliced into it, rest the loaf cut-side down on a wooden board or plate. It seals in moisture at the exposed crumb, which matters even more here than in a humid climate.

A hot car or a sunny kitchen counter can push a loaf well past 90°F, which dries it out and can promote mold growth just as fast as humidity can. Store it in a cool, shaded spot in the kitchen — a pantry or cabinet works well.

During monsoon season (roughly July through September), humidity spikes can bring mold risk that our dry months don't usually have. Check bread a little more often during these weeks, and don't hesitate to freeze extra loaves.

If the crust softens after a day or two, pop the loaf in a 350°F oven for 5-8 minutes. It'll come back out crackly and fresh-tasting.