Whether you’ve loaded up on freezer loaves, you just received your recently baked shipment, or you’re just trying to make your local delivery last until next week: proper storage and reheating are the keys to the best sourdough experience every time!
Storage
Room temperature: up to 3 days
Sourdough’s acidic properties naturally retard mold growth, but only for a little while since it is fresh bread with no preservatives. If you’re going to eat your loaf in the next two days, you can leave it on the countertop.
Wrap it in a kitchen towel or a cloth bread bag, or leave it in the paper bag it in came in.
To be safe we suggest only 3 days at room temperature as a general rule. But everyone’s home environment is different and fresh bread may last longer on the countertop before getting mold in one home vs another. Moisture is always a key factor.
Fridge: up to 2 weeks
The fridge is a good medium term solution. Put your loaf in a zip lock and in the fridge for up to two weeks. The fridge will prevent mold but it will also lead to faster staling. So 1-2 weeks seems to be the sweetspot for keeping it fresh enough in the fridge that toasting is able to really bring it back to life!
Freezer: 6 months+
You can successfully freeze our sourdough for a very long time! Slice or portion it first then wrap it in a zip lock and put it in the freezer til you need it. When you’re ready, take out what you need and let it thaw at room temperature. Once fully thawed you’re good to go, but toast or reheat it to take it to another level! See reheating instructions below.
Get in touch
Reheat Instructions
Whole loaf reheat
Preheat to 425°F
Spritz entire loaf with water
Bake 6-12 minutes. 6 minutes to crisp, 12 minutes to heat thoroughly
Toasting brings individual slices back to peak freshness without the need for a whole loaf reheat!
Buns and rolls
Buns and rolls do not need to be reheated, if they are allowed to fully thaw to room temperature inside their sealed packaging they will become soft, fluffy and delicious! The below two methods are for if you'd like the warm bun experience.
Defrost on counter or in the fridge. If you'd like warm buns, heat at 325°F for 5-7 minutes.
Loaves and buns can be refrozen. If your loaf arrived fully thawed and you are not ready to eat it, keep it sealed and put it in the freezer until you are ready.
Half loaves do not need as much time to reheat as full loaves. Use the same reheat process but adjust the time accordingly.
Keep an eye on your bread while reheating. Every oven is different.