Once cooled, store leftover sourdough bread in an airtight container or bread box at room temperature for up to 2 days.
Once cooled, store leftover sourdough bread in an airtight container or bread box at room temperature for up to 2 days. You can store sourdough bread in the freezer as well. Let the loaf cool completely, then wrap it in foil, and then wrap it well in plastic wrap (or store in a large zipper-topped bag). When you’d like to eat it, let it thaw at room temperature for 5 to 6 hours. Then remove it from the plastic and foil. Spritz the loaf well with water (2 to 3 good spritzes!) and then wrap it back up in the foil. Bake at 400 for 45 minutes. It’s almost as good as new.