Mould happens… but your sourdough can last longer
If you’ve ever left a slice of bread out for too long and discovered a fuzzy green surprise, you know the feeling: panic! But fear not — we’re here to tell you that mould is nothing to be afraid of, especially when it comes to fresh sourdough.
Unlike industrial bread, which often contains preservatives like fermented wheat flour to slow mould growth, fresh sourdough is alive. Its natural fermentation gives it a slight edge against mould compared to regular yeasted bread, thanks to the acids and friendly bacteria developed during the sourdough process. That said, even sourdough isn’t invincible — eventually, mould can appear if it’s stored too long.
So, how can you keep your sourdough fresh and mould-free?
Here are our top tips:
- Store smart
- Keep your sourdough in a paper bag or a breathable bread bag at room temperature. Plastic can trap moisture and encourage mould. Our linen loaf bag is perfect for keeping bread fresh.
- Avoid damp environments
- Moisture is mould’s best friend. Keep your bread away from humid surfaces or damp bread bins.
- Slice as you go
- Cut only what you need. Less exposed surface = longer-lasting bread.
- Freeze for later
- Sourdough freezes beautifully. Slice first (or grab a pre-sliced loaf), then pop pieces in the freezer. Toast or defrost when needed — fresh taste preserved. Or, if you prefer convenience, we offer sliced loaves in freezer bags, ready to freeze and enjoy when you want them.
- Regenerate your loaf
- A little stale? Don’t bin it yet. Pop your sourdough in the oven to bring it back to life — crispy crust, soft centre. Watch our video on how to regenerate your bread.
- Use stale bread in recipes
- Before it ever goes mouldy, stale sourdough makes brilliant croutons, breadcrumbs, bread pudding, or panzanella salad. Delicious, zero waste. Check out our recipes!
- Trust your senses
- A little dryness? Toast it. A little hard crust? That’s just character. Any fuzzy green or blue? Time to compost — but no need to panic!
Look out for the words in bold italics — they’ll take you to videos and recipes.
The bottom line: fresh sourdough is alive, but naturally resistant to mould — no need for preservatives like fermented wheat flour. With a little care, your sourdough stays delicious for longer, letting you enjoy every bite the way it was meant to be.
