When you slice a sliver of fresh-baked sourdough bread, the crackle of the crust is heavenly. It's sad to think it's already started a countdown, but while nothing lasts forever, the fridge can certainly extend its shelf life. Refrigerated loaves can last one to two weeks, according to the U.S. Department of Agriculture, and that's a big improvement on the standard two to four days you get on the kitchen counter.
The secret to wrapping bread correctly is to store it in an air-tight or vacuum-sealed container, where the bread can keep for up to three months. "You could double wrap the bread if you're going into things like a deep freeze just to provide another layer of protection," says Parisi. "Maybe wrap in parchment then plastic wrap."