Sourdough Care
Saving, Freezing, and Refreshing a Loaf of Sourdough Bread
Saving Sourdough Bread
(Short-term Storage)
1. Room Temperature (1-2 days):
- Keep the loaf in a paper bag or wrapped in a clean kitchen towel to allow airflow and prevent it from getting soggy.
- Avoid plastic as it traps moisture, making the crust soft.
2. Longer Freshness (3-4 days):
- Place the loaf in a bread box or a container with ventilation to preserve the crust while maintaining some internal moisture.
- You can also use a linen bread bag for better preservation.
Freezing Sourdough Bread
(For Longer Storage)
1. Preparation:
- Slice the bread before freezing to make it easier to defrost individual portions.
- Alternatively, freeze the loaf whole for later use.
2. Wrap:
- Wrap the bread or slices tightly in aluminum foil or plastic wrap.
- Place the wrapped loaf or slices into a freezer-safe ziplock bag and remove as much air as possible.
3. Freeze:
- Store in the freezer for up to 3 months for best quality.
Refreshing
Sourdough Bread
1. Defrost (if frozen):
- Let the bread sit at room temperature, still wrapped, until fully thawed (for a whole loaf, this can take a few hours).
2. Reheat (for a crispy crust):
- Preheat your oven to 350°F (175°C).
- For a crispy crust: run water over the loaf lightly or for a softer crust wrap it in aluminum foil.
- Bake for 10-15 minutes (slices may only need 5-7 minutes).
- Remove the foil for the last few minutes for a crisp crust.
3. Serve:
- Allow the bread to cool slightly before slicing and serving to enjoy the refreshed texture and flavor.