Frequently Asked Questions

Sourdough bread is always best 2-3 days after baking. 

Sourdough bread can be kept in a plethora of ways. My favorite ways include storing in a linen bread bag, a zip-lock bag or a bees wax wrap! Once cut, place the cut side down so it doesn't dry out. 

You can either freeze a full loaf or you can slice and freeze for easy dethawing. When preparing for the freezer, wrap in foil and place in a zip-lock bag. It will keep flavor and freshness for up to 2 months. 

When you're ready to enjoy fresh bread, pull it out of the freezer and let it come to room temperature. If you froze your loaf unsliced, you can run the loaf under water and bake on a baking sheet at 450 for 10-15 minutes. It will be like a brand new loaf! 

Yes! Homemade sourdough bread is phenomenal for anyone with gluten sensitivities. I cold-proof my bread for 48 hours which gives ample time for the gluten to break down and more gut friendly.