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 but leave the bag slightly open. The key is to avoid trapping moisture.
In the 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!
In the freezer
Up to 6 months
You can successfully freeze our sourdough for up to 6 months! 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.
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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
IF YOU'D LIKE THE WARM BUN EXPERIENCE:
Heat your buns at 325°F for 5-7 minutes! If your buns were frozen allow them to thaw fully before heating.
Loaves and buns can be refrozen. If your frozen loaf or buns arrived fully thawed and you are not ready to eat them, keep them sealed and put them 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.
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