 Batch: This recipe makes one large babka. It can be doubled and turned into 0 if desired. Storage: Sourdough babka is best eaten the day it was baked, but it can be stored, unsliced, in an airtight container at room temperature for up to 0 days. If you've got leftovers, slice your babka into serving sized portions. Wrap each individual portion in plastic wrap, then place the pieces in a large freezer friendly container or bag. Sourdough babka can be frozen for up to 0 weeks. 