Why does sourdough bread keep longer

I have both heard and seen that sourdough bread keeps fresh longer than direct doughs that have no pre-ferment at all.

The mixed flour miche I made from Hamelman's Bread keeps for about a week. What are the factors in a bread maintaining its freshness? What do you mean by fresh? That it's supposed to stale later than a yeasted bread? Speaking of white bread I agree with the second point it's due to the acids present in the bread , but I have never verified the former.

I guess both. I think the bread also stayed fresh for a longer time. After chopping off the end piece the middle was as soft as day 1. Properly stored, it will maintain best quality for about 3 months, but will remain safe beyond that time. How to tell if sourdough bread is bad or spoiled? The best way is to smell and look at the bread: discard any bread that has an off smell or appearance; if mold appears, discard the entire loaf.

Today's Tips. Keeping your sourdough loaf fresh and flavoursome is a simple matter of following the advice above. This will allow you to get the most out of your purchase and enjoy it at its best. Read more. Find store. First: how NOT to store sourdough The most important thing to know is that you should never store sourdough in your fridge. Days At this point, storing your sourdough in a breadbox or large plastic bag is the way to go. To freeze whole loaves: Transfer your bread to a strong, sealable plastic bag such as a Ziploc bag.

Place the bag in the freezer. To freeze sliced bread: Slice up the bread. Transfer whatever you want to freeze into a Ziploc bag as above. It allows the bread to have air circulation. Putting your bread in a cupboard is another way to store it without letting it go stale fast. This reduces the moisture from escaping and the bread will concentrate on the staling process. Unlike the common belief, putting your bread in the refrigerator will actually decrease its shelf life. The coldness inside your fridge causes moisture from bread to condense on its surface.

This results in mould formation, whilst starch reforms at a much faster rate in this environment! Sealing sourdough bread in plastic bags or wrap will keep it soft, but will make it go mouldy quickly. For soft bread or rolls, the best way to keep them soft is to store them in a sealed bag. Homemade soft sourdough bread can be stored in a sealed bag for days before mould sets. You can put a piece of celery in the bag to increase acidity which prevents mould from setting in too early.

You can freeze your bread without a problem. In fact, a freezer is the best way to store bread for a long period of time. Freezing will help preserve the moisture content inside the bread. Making it last longer and fresh for consumption even when you take it out. It may be the usual preserver for any kind of leftovers we consume, but a refrigerator is not the best way to store sourdough bread.

Because of the moisture retention properties and its cool temperature, starch accelerates its rate of coagulation.