Keeping Your Sourdough Fresh

A chewy-crisp crust, a flavorful crumb and organic nutrition…there’s not much missing from a great sourdough in terms of taste, texture or quality. But unlike store- bought loaves packed with preservatives (and a host of other suspicious ingredients) most sourdough is best enjoyed or stored within a week’s time. Read on for tips to get the most out of that delicious loaf!

Cooling. If your bread is warm, resist the urge to cut it too soon. Let it cool for 2-3 hours to fully integrate moisture throughout the bread. Also, don’t keep a warm loaf inside a bag, especially if it has inclusions. This can speed up the spoiling process.

Short- term storage (1-2 days.) Sourdough is best kept at room temperature in a paper bag, breadbox or wrapped loosely in a clean towel. This keeps the crust crisp and lets the bread breathe. Resist the urge to refrigerate your sourdough- it speeds up the staling process.

Medium- term storage (up to 5 days.) Wrap the loaf in a beeswax wrap or place it cut side down on a wooden cutting board and cover with a towel. Avoid suffocating your bread with a plastic bag- it just makes the crust soggy and encourages mold if there are inclusions.

Long- term storage (freezing.) Slice the loaf and freeze it in a silicone bag. This makes it simple to pull out a slice or two and toast from frozen!

Proper storage helps you enjoy every last slice of your sourdough at its best. Chewy, crusty and full of flavor- just the way it should be! Please feel free to contact us with questions, and check out our Linktree for product recommendations. Happy eating!