How to Store Your Sourdough

It's no secret that my sourdough doesn't contain any preservatives. The base recipe is 3 simple ingredients: flour, water, and salt. This means that especially in a warm, humid environment, sourdough will mold quickly. The basic timeline that I give people is to leave the bread on your counter for the first 3 days after purchasing. For best results, store your loaf in a beeswax bag (a Ziplock will work too), out of the sunlight. After those initial 3 days, if you have any bread left, I highly recommend slicing all of it, and freezing it. Whenever you want a slice, take one out, and let it come to room temperature or toast it.

If you have a whole loaf of sourdough that you want to freeze upon purchase, transfer it to a Ziplock bag and place it in the freezer. When you want to defrost it, run the whole frozen loaf under some water (you don't have to soak it, just make sure you get it nice and moist) and then bake it on your oven rack for 15-20 minutes at 375 degrees. This will allow the outer crust to get crispy again. Please wait at least 2 hours after reheating to slice the bread.

I do not recommend storing your bread in the refrigerator as this will dry it out quickly.