Storage Tips

Keeping Your Loaf Fresh

 

"Real bread has a life cycle. Our sourdough is baked without preservatives, so how you store it matters!"

The Golden Rule: Avoid the Fridge

Whatever you do, don't put your sourdough in the refrigerator! The cold air actually recrystallizes the starches, making the bread go stale faster.

 
 
Short-Term Storage (1–3 Days)

To maintain that perfect balance of a crunchy crust and a soft interior, let the bread breathe:

  • The Cut-Side Down Trick: Keep your loaf on a wooden cutting board with the sliced side facing down. This protects the "crumb" from drying out while keeping the crust crisp.
  • Paper or Beeswax: We highly recommend wrapping your loaf in unbleached paper bags or a reusable beeswax wrap. These methods allow just enough airflow to prevent mold while keeping the bread from turning into a rock.
 
Long-Term Storage (Up to 3 Months)
Sourdough freezes beautifully!
  • Slice it first: Slice the loaf completely, then place it in a freezer-safe bag.
  • Toast from frozen: You can pop a frozen slice directly into the toaster. It will taste just as fresh as the day it was baked.
How to "Revive" a Loaf
If your bread gets too crusty after a few days, don't toss it!
  1. Lightly mist the crust with a little water.
  2. Place it in a 350°F (175°C) oven for 5–8 minutes.
  3. It will emerge with a renewed crunch and a soft, warm center.