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Storing Your Sourdough Loaves


Our classic sourdough loaf has three ingredients: flour, water, and salt. As such, it is meant to be enjoyed within 2-3 days of baking. There are ways though to extend the bread's freshness or to save it for later consumption.


On the Counter

If you plan on eating the loaf within the first three days, the way we prefer to store it is on a cutting board, covered with a kitchen towel. The crust is what helps keep the bread nice and fresh. So, we recommend cutting it as you go, rather than pre slicing the whole loaf. Once you have enjoyed a few slices, then you can place the cut side down directly on the cutting board to keep the loaf from drying out. Enjoy a slice at a time with some softened butter and a pinch of flakey salt, and don't feel bad if you eat the whole loaf in one sitting.


In the Freezer

If you don't plan on eating the loaf within the first 2-3 days or just can't finish it during that time, then you can freeze the bread and it will last for weeks. Before placing it in the freezer, slice the whole loaf first, and then put it in a ziplock bag. When you want a slice of bread, pull one out, put it in the toaster, and enjoy with some butter and jam, as a grilled cheese sandwich, or by making our favorite breakfast sandie.

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