How To Store Sourdough
We often hear the question–how should we store your bread?
The answer is : It depends how quickly you eat it!
Store in a cool dry location
If you go through one of our loaves fast, you can store it in a cool dry location like a bread box until the date on the bag enclosure. Sourdough’s long fermentation produces acetic acid, which naturally preserves the bread and prevents mold. This means we don’t have to use toxic and unpleasant tasting mold inhibitors to maintain shelf life.
Refrigerate it
If you won’t finish the bread before the best buy date on the bag enclosure, you can also refrigerate our breads to extend the bread's life—refrigeration may dry out the product a bit, but we think it is still delicious! You can always refresh a slice in the toaster.
Freeze It
If you are slower to finish a loaf, we recommend freezing the bread and thawing or toasting a piece at a time as you see fit.
Ultimately when you’re storing real bread you’re balancing the amount of moisture (freshness vs. staleness) with the potential for spoilage (mold). Refrigerating or freezing prevents spoilage while accelerating moisture loss. That’s why we suggest reviving anything out of the fridge or freezer with a quick toast!
Most store-bought breads are packed with additives, like mold inhibitors, that require sugar to mask their unpalatable taste. They may last longer, but we believe honest, nourishing, and delicious foods are perishable. That’s what the fridge and freezer are for!
