A sourdough loaf stays fresh for about 4 to 5 days when stored properly. Here’s how to maximize its freshness:

Day 1-2: Best for fresh eating—crisp crust and soft interior.

Day 3-4: Still good for sandwiches and toast; crust may soften.

Day 5+: Great for toasting, French toast, croutons, or breadcrumbs.

Storage Tips:

Room Temperature: Keep in a paper bag or wrapped in a tea towel for up to 2 days. Avoid plastic, as it makes the crust soggy.

Longer Storage: After day 2, store in a bread box or wrapped in parchment inside a container.

Freezing: Slice and freeze for up to 3 months. Toast slices straight from the freezer!

1. Refresh in the Oven (Best for Whole Loaves)

Preheat your oven to 325°F (160°C).

Lightly spritz the loaf with water or run it quickly under the tap.

Wrap in foil and bake for 10-15 minutes (or unwrap for the last 5 minutes for a crispy crust).

2. Toasting Slices (Quick & Easy)

Simply toast slices in a toaster or pan for a crispy outside and soft inside.

For extra flavor, spread a little butter on the cut side before toasting in a pan.

3. Microwave Trick (For Instant Softness)

Wrap a slice in a damp paper towel.

Microwave for 10-15 seconds.

Best eaten immediately, as it will harden again once cooled.

4. Steam Method (For Softening the Interior)

Place the loaf in a sealed container with a small cup of hot water for about 30 minutes.

This helps rehydrate the crumb without making the crust too hard.

Sourdough bagels stay fresh for 3 to 4 days at room temperature when stored properly.

Storage Tips for Maximum Freshness:

- Room Temperature (Best for 1-2 Days) – Store in a paper bag or wrap in a clean kitchen towel to keep the crust from getting too soft. If you prefer a softer bagel, use a sealed container.

- Refrigeration (Not Recommended) – Can dry them out faster, but works if you plan to toast them.

- Freezing (Best for Long-Term Storage) – Freeze in an airtight bag for up to 3 months. Slice before freezing for easy toasting!

Reviving Stale Bagels:

Oven Method – Sprinkle with water, wrap in foil, and bake at 350°F (175°C) for 10 minutes.

Toaster Trick – Slice and toast for a crispy outside and chewy inside.

Frozen sourdough cookie dough balls stay fresh for up to 3 months when stored properly.

Baking from Frozen:

No need to thaw! Bake straight from the freezer at 356°F for 16-20 minutes, until golden brown.

The base of all of our loaves are made with 3 ingredients: water, starter, flour, and salt.

How Sourdough Starter Works:

Wild Yeast: The natural wild yeast from the air and flour causes fermentation, allowing the dough to rise without the need for store-bought yeast.

Lactic Acid Bacteria: The bacteria (primarily lactobacillus) in the starter break down sugars in the flour, producing lactic acid, which gives sourdough its tangy flavor.

Sourdough is often considered better for you than regular bread because of its natural fermentation process, which offers several health benefits:

1. Easier to Digest

✔ The long fermentation process breaks down gluten, making it easier on the stomach—great for those with mild gluten sensitivity (but not celiac disease).
✔ The natural acids help pre-digest starches, reducing the glycemic impact (less blood sugar spikes).

2. Gut-Friendly Probiotics & Prebiotics

✔ While baking kills live probiotics, the fermentation process promotes prebiotics, which help feed healthy gut bacteria.

3. More Nutrient Absorption

✔ Fermentation reduces phytic acid, which normally blocks mineral absorption. This means your body gets more iron, magnesium, zinc, and B vitamins from sourdough than regular bread.

4. No Artificial Additives

✔ Traditional sourdough relies on wild yeast and bacteria, meaning no commercial yeast, preservatives, or unnecessary additives—just flour, water, and salt!

1. Mixing (20 min)

2. Stretch and folds (2 hours)

3. Bulk Fermentation (4-6 hours)

4. Shaping (30 minutes)

5. Proofing (Overnight)

6. Baking (40 minutes)

Total Time:

Active time: Around 7.5-9.5 hours

Resting/fermentation time: 12-24 hours