Bread Care Guide

📦 Day One: Enjoy It Fresh

Your sourdough is at its absolute peak on delivery day. The crust is crackling, the crumb is tender, and the aroma is everything. Our advice? Tear off a piece while it's still warm and enjoy it with a pat of good butter. You've earned it.

If you're saving it for later, let the loaf cool completely before storing — cutting into warm bread can make the interior gummy.

🏠 Short-Term Storage (1-3 Days)

For the best texture, follow these simple rules:

• Keep it at room temperature. Never refrigerate your bread — the cold temperature accelerates staling and dries out the crumb.
• Store cut-side down. Place the cut side of the loaf on a cutting board or wooden surface. This seals in moisture and prevents the exposed crumb from drying out.
• Use a bread box or paper bag. A bread box provides the perfect environment — enough airflow to keep the crust crisp, but enough enclosure to prevent drying. A paper bag works well too.
• Avoid plastic bags. Plastic traps moisture and will make your crust soft and chewy instead of crisp. If you must use plastic, leave the bag slightly open.

Stored properly, your sourdough will stay fresh for 3-4 days at room temperature.

❄️ Long-Term Storage (Freezing)

Sourdough freezes beautifully — in fact, many people argue it's the best way to keep bread fresh for weeks. Here's how:

• Slice before freezing. Slice the entire loaf so you can pull out individual pieces as needed.
• Wrap tightly. Wrap the sliced loaf (or individual slices) in plastic wrap, then place in a freezer-safe bag or container. Squeeze out as much air as possible.
• Label and date. Frozen sourdough keeps well for up to 3 months.
• Toast from frozen. No need to thaw — just pop frozen slices directly into the toaster or oven.

🔥 Reviving Day-Old (or Older) Bread

If your bread has gone a bit stale, don't despair — you can bring it back to life. Here are our favorite methods:

• The Oven Method (Best for whole loaves): Run the crust under cold water for a few seconds (really!). Place the loaf in a 350°F oven for 5-10 minutes. The water creates steam that re-crisps the crust and softens the interior. It'll taste almost fresh-baked.
• The Toaster Method (Best for slices): Toast slices directly — the heat will revive the crust and warm the interior. Perfect for breakfast.
• The Steam Method: If you have a cast iron skillet, heat it in the oven, add a splash of water (carefully!), and place the bread inside for 5 minutes. The steam works wonders.

🍞 What to Do with Leftover / Stale Bread

Stale sourdough is a gift, not a problem. Here are some delicious ways to use it up:

• Croutons: Cube the bread, toss with olive oil, salt, and herbs, and bake at 375°F until golden. Perfect for salads and soups.
• Breadcrumbs: Pulse stale bread in a food processor for fresh breadcrumbs. Freeze for later use.
• Panzanella: A classic Italian bread salad with tomatoes, basil, and olive oil. Stale bread is actually preferred here.
• French Toast: Stale sourdough makes the best French toast — it soaks up the custard without falling apart.
• Bread Pudding: Sweet or savory, bread pudding is a wonderful way to use every last bit.
• Ribollita: A hearty Tuscan soup that's built around day-old bread and vegetables.

⚡ Quick Tips at a Glance

• Do store at room temperature, cut-side down
• Do use a bread box or paper bag
• Don't refrigerate — it dries out the bread
• Don't store in sealed plastic (unless freezing)
• Do slice and freeze for long-term storage
• Do revive with the water-and-oven method
• Do use stale bread for croutons, bread pudding, and more