As much as we know you’re going to enjoy our sourdough creations, we don’t expect you to sit down and consume an entire loaf at a single sitting.
Our sourdough bread will generally stay fresh and good to eat on the counter for three to five days, provided it’s stored in a cool, dry place and properly covered. The natural acidity of sourdough preserves it slightly longer than yeasted bread, helping to prevent mold and staling for several days at room temperature.
Here are some best counter storage practices:
- Store loaves in a bread box, paper bag, or wrapped in a cotton or linen towel to preserve freshness and allow for airflow.
- Avoid plastic bags unless the bread is very dry or your environment is highly arid, as plastic can trap moisture and encourage mould.
- Sourdough is typically at its best within the first two to three days; after this, it may begin to stale, but is often still edible up to day five unless mould appears.
- If not consumed within five days, it’s best to slice and freeze the remainder to maintain flavour and texture. Always discard bread at any sign of visible mould.
Living in Newfoundland: In humid climates or during warmer months, sourdough may mould sooner, so consider slicing and freezing half for later if not eaten within three days.
Freezing and thawing your sourdough
Another solution, if you don’t expect to quickly consume your loaf, is to freeze all or part of it. You can freeze whole loaves or pre-sliced bread. Slices offer easier portioning and toasting directly from frozen.
Wrapping for Optimal Results:
- For a whole loaf, double wrap: start with plastic wrap or beeswax wrap, then add a layer of aluminum foil, and finally place it in a freezer-safe large ziplock or airtight bag.
- For slices, lay individual slices on a baking sheet to “flash freeze” for 20–30 minutes, then pack into a sealed freezer bag, optionally with parchment between slices for easier separation.
Storing and Labeling
- Store in the coldest, most stable part of your freezer to avoid temperature fluctuations and ice crystal damage.
- Label bags with date and bread type to monitor freshness
Reviving your Frozen Sourdough
To properly reheat frozen homemade sourdough bread, first let the loaf thaw at room temperature inside its bag until fully defrosted — typically several hours.
Once thawed, preheat your oven to 350°F (175°C), lightly dampen the crust by running the loaf under tap water, then place it directly on the oven rack or on a tray.
Bake the bread for 10–20 minutes (depending on loaf size) until the crust is crisp and the inside is warmed through. Wrapping in foil helps maintain moisture if you prefer a softer crust.
If reheating individual slices, you can place them straight from the freezer into a toaster or oven until heated and crisp. This method revives both flavour and texture, making the bread taste fresh-baked again
