Preserving Your Bread A bread’s texture is usually at its best in the hours following baking. Unfortunately, unless we bake at home, it’s hard to consume it that quickly. Over time, bread loses moisture, the crust loses its crispness, and the crumb becomes firmer. This is known as staling.

Staling occurs at various temperatures, but it’s accelerated at around 4°C (39°F). That’s why people sometimes suggest not storing bread in the fridge. However, bread kept at room temperature can mold more quickly, especially if it doesn’t contain synthetic preservatives (as is often the case with organic breads).

Without preservatives, a sourdough bread will keep longer than a bread made with yeast. This is due to the acidity produced by the lactic acid bacteria in the sourdough, which delays mold growth. For longer storage and to slow staling, consider freezing the bread whole or sliced. Frozen bread can be kept for up to 3 months.

After a few days on the counter or in the refrigerator, your bread might seem to have lost some of its taste and texture, even if it’s not moldy. Try toasting it—you’ll find it regains much of its desired qualities.