Sourdough shouldn't be refrigerated because the cold, dry air of a typical fridge drastically speeds up the starch retrogradation (staling process), making the bread hard and dry much faster than if left at room temp, even if covered, though the fridge is great for slowing down fermentation for flavor/scheduling, not long-term freshness. For short-term storage, keep it at room temperature in a sealed bag or box; for longer storage, freezing is better than the fridge.
Never store sourdough bread in the fridge – This is the fastest way to make it go stale. If you need long-term storage, freezing is the better option. Avoid plastic bags for extended storage – While plastic can help retain moisture, it also traps humidity, which can cause mold to develop quickly.
Sourdough bread will keep well for up to 3-5 days at a moderate room temperature of 18-20°C or 64-68°F. The warmer and more humid the conditions become, the more chance the sourdough has of spoiling.
The circulation of the air in the fridge excessively dries out my dough. It loses a lot of moisture which negatively affects the oven spring and leaves the final loaf looking constrained on the outside and dry and tight on the inside.
Soft sourdough bread (either a loaf or rolls) is best stored in an airtight bag at room temperature. Plastic (or beeswax-coated cotton) will lock in the bread's moisture, keeping it fresh for up to a week at room temperature — though as the days pass you might want to refresh single servings by toasting briefly.
The biggest mistake beginners make with sourdough is impatience, specifically baking with a starter that isn't strong enough or rushing fermentation, leading to flat, dense bread; they often try to bake too soon, don't let dough proof long enough, and fail to develop dough strength or learn to "read the dough" (look/feel) rather than just the clock, plus starting with overly high hydration is a common pitfall.
While sourdough can last 7-10 days in the refrigerator, this storage method isn't recommended. Refrigeration accelerates starch retrogradation, causing the bread to become stale and dry faster than at room temperature. Only refrigerate if you live in very hot, humid conditions that promote mold growth.
If your room/dough temp is less than 70F with a starter of 20% or less, then it's probably safe to BF on counter overnight, either shape and bake or shape and fridge the next morning.
1: Flavor- It adds complexity and a deeper flavor to the final result. Trust us, the wait will be worth it. 2: More Digestible: Heritage wheat is inherently more digestible than conventional wheat, but you can take it a step further with a long proof.
Sourdough keeps for longer
A well-made sourdough loaf will keep for 3-7 days in your kitchen if you keep it from drying out; a yeasted loaf only 2-3. The difference is just as pronounced with pastries.
I would caution against leaving on the counter overnight if you are not certain that it will not overproof in that time. With mine I am able to with controlling the dough temperature low and lower amount of starter I know it will be fine overnight.
Over proofed dough is dough that has bulk fermented too long. You can visually tell if your dough is over proofed when it lacks structure, caves in, is stringy, very sticky, unmanageable, etc.
Depending on the room temperature, let the dough sit for at least 1 to 2 hours. If your kitchen is cooler, it may need a bit more time. It's crucial to ensure that the dough reaches an even temperature throughout, which directly affects how well it can be shaped.
Common Mistakes to Avoid
Using the refrigerator is super useful, but you can skip it. Sometimes you just want to bake your sourdough! You'll need enough time after shaping for the dough to rise again (1 1/2 to 2 hours) and bake (45 mins).
Crusty types of breads almost always benefit texturally from being stored at room temperature. You can really notice the deleterious effects when you refrigerate crusty breads like baguettes, ciabatta and focaccia.
Retarding bread dough (proofing at cold temperature)
I often proof my sourdough bread dough in the refrigerator overnight because I find the baking schedule easier for the home baker. But in addition, I love the depth of flavor a long, cold fermentation brings to the final bread.
Cold fermentation isn't just about better flavor and texture—it also makes bread easier to digest. Slowing down the rise gives enzymes time to break down complex starches, which can support gut health.
Yes, sourdough bread is generally considered healthier than many other breads (especially white bread) due to its fermentation process, which improves digestibility, lowers blood sugar spikes (lower glycemic index), increases mineral absorption (by breaking down phytates), and boosts gut health with prebiotics. While not gluten-free, it's often easier for those with IBS to tolerate, but it's still not suitable for celiac disease.
After your weekly feed, we recommend leaving it on the counter for a few hours after feeding to start fermenting before returning it to the fridge. Then, a day or two before you want to bake, give it a couple of feedings at room temperature (roughly every 12 hours) before using it to bake.
If you over-ferment the dough you run the risk of the gluten structure degrading and the loaf turning into a puddle of goo before your eyes, never to be retrieved and destined for the bin.
Mostly comes down to flour type and starter amount: White flour = slower fermentation → 24-36 hours in the fridge. Whole wheat/rye = faster fermentation → 12-20 hours max.
In the simplest term; You can use old sourdough discard if it's been stored in the fridge, however, you really want to use it up within a week - 2 weeks max.