How to Store Your Sourdough
For best flavor and texture, enjoy your sourdough within a few days of pickup.
Best Storage Method
• Keep your loaf stored in the plastic bag it comes in. This helps maintain the right balance of moisture while protecting the crust
Alternative Option
• Store your loaf in a covered Dutch oven
• Adjust the lid slightly if needed to control humidity
– Fully covered = softer crust
– Lid slightly ajar = crisper crust
What to Avoid
• Do not store in a paper bag — it pulls moisture from the bread
• Do not refrigerate — refrigeration speeds up staling and dries sourdough quickly
If Your Bread Dries Out
Sourdough is wonderfully forgiving. Any dried-out bread can be easily transformed:
• Cut into cubes and toast with olive oil and herbs for croutons
• Slice thin and bake for crisps or crostini
• Use for breadcrumbs or bread pudding
Nothing goes to waste, every loaf has a second life!
Sourdough Hearth Loaves
Sourdough Sandwich Loaves
Sourdough Focaccia Slice
To Freeze:
• Keep whole or slice first for convenience
• Wrap tightly in plastic wrap or a freezer bag
• Freeze up to 3 months
To Thaw & Enjoy:
• Thaw at room temperature, wrapped, for several hours or overnight
• For a fresh-baked crust:
– Preheat oven to 375°F
– Lightly mist the crust with water
– Warm directly on the rack for 10–15 minutes
• Let rest 5 minutes before slicing
To Freeze:
• Slice before freezing for easy use
• Wrap tightly in plastic wrap (then place in ziplock) and freeze up to 3 months
To Thaw & Use:
• Remove slices as needed and toast straight from frozen
OR
• Thaw the whole loaf at room temperature
• For a softer crumb, warm wrapped loaf in a 300°F oven for 10 minutes
To Freeze:
• Best frozen whole or cut into squares
• Wrap tightly in cling wrap (place in ziplock) to protect the olive oil-rich crumb
• Freeze up to 2 months for peak flavor
To Reheat:
• Thaw at room temperature
• Reheat uncovered in a 375°F oven for 8–12 minutes
• Optional: drizzle lightly with olive oil before reheating for extra moisture
Best Results Tips
• Avoid refrigerating, it dries sourdough
• Freeze as fresh as possible
• Reheat only what you’ll eat that day
• Bread is best enjoyed warm and shared