Sourdough FAQ / Care instructions
There’s nothing quite like the aroma of fresh baked sourdough bread filling the house. Whether you’ve mastered the art of baking your own sourdough or purchased a loaf from a local baker like me, it is important to know how to properly store and handle your fresh-baked loaf for it to maintain it’s delicious flavor and texture. Unlike store-bought bread, there are no preservatives in sourdough, which means if you don’t eat it within a few days it WILL mold. In this blog post I’ll be sharing the best methods for storing your sourdough bread so that you can enjoy every last bite!
Let your loaf cool completely: Before thinking about storage, your sourdough bread must COMPLETELY cool after baking. I like to sell my loaves a few hours after baking so they are cooled almost completely. (Before I dig into this tip I want to share that it is my guilty pleasure to cut right into a fresh baked loaf and spread butter on an end piece. Sourdough experts heavily advise against cutting into your loaf while it is still hot from the oven, as it can cause the inside of the loaf to become dense or spongey. For my personal loaves I follow my own rules and do what I want, and I haven’t yet suffered from that decision.) It is important to let your loaf fully cool before attempting to store it. When the bread cools in an open air environment it allows steam to escape, which prevents any unwanted moisture building up that can lead to sogginess, or mold.
Use the right storage method: The way you store your sourdough bread can significantly impact it’s shelf life. Here are some effective measures:
Paper bag: For short-term storage (up to a few days), place your cooled loaf in a paper bag. This method allows bread to breathe, maintaining its crusty exterior while preventing it from drying out.
Cloth bag, or bread box: A cloth bag, (or linen towel) or a breathable bread box is another excellent option for storing sourdough. These methods provide the right balance of air circulation and humidity, which helps retain the breads texture and flavor. I store my personal loaves cut side down, wrapped in a linen towel inside my bread box.
Plastic Bag: This is the least ideal method in my opinion, but it is still a storage method. Be aware that a plastic bag will soften the crust.
Freezing for longevity: Sourdough bread has very minimal ingredients. My loaves boast only three ingredients: flour, salt, and water. This is what real food should look like, but that’s for another blog post. If you are not going to finish your loaf within a few days, freezing is the best option to preserve its quality. Here’s how to do it correctly:
Slice the bread before freezing, so you are capable of taking one or a few slices out without having to defrost the entire loaf. Wrap each slice or loaf, you can also put parchment paper between each slice. This will prevent them from freezing all together, and can help prevent freezer burn. Label and date your bread. Sourdough can be stored in the freezer for up to three months.
When you’re ready to enjoy a slice, simply remove the amount of slices you want and let them thaw at room temperature. Then, warm them in the oven or toaster and enjoy
Refreshing stale bread: If your sourdough bread has lost that same-day freshness you crave, don’t despair! You can easily revive it. Simply preheat your oven to 350, and mist the exterior of the bread with water, and bake for about 10-15 minutes. This will help restore the crispy crust, and soft, warm interior.
Avoid refrigeration: While it may seem logical to store your bread in the fridge to keep it fresh, this actually speeds up the staling process. The cold temperatures causes the starches in the bread to crystallize, leading to a dry, crumbly inside.
