Stale Bread?

Sourdough bread is delicious when fresh, but it can become hard and stale over time. Fortunately, you can bring it back to life with a few simple steps. Follow this guide to restore the crispy crust and soft interior of your sourdough bread.

  1. Preheat Your Oven – Set your oven to 350°F (175°C).

  2. Moisten the Bread – Lightly sprinkle water over the crust or quickly run it under the tap (avoid soaking it).

  3. Wrap in Foil (Optional) – For a softer crust, wrap the bread in aluminum foil. Skip this step if you prefer a crispier crust.

  4. Bake – Place the bread directly on the oven rack and bake for 10-15 minutes (or 5 minutes without foil for extra crispiness).

  5. Enjoy – Let the bread cool slightly before slicing and serving.

Freeze it

Freezing sourdough bread is a great way to preserve its freshness and enjoy it later without sacrificing texture or flavor. Whether you want to store a whole loaf or individual slices, following the right freezing and reheating methods will ensure your bread remains delicious.

Freezing a Whole Loaf

  1. Wrap securely – Use plastic wrap, followed by a layer of aluminum foil, or place the loaf in a freezer-safe bag.

  2. Freeze for up to 3 months – Label with the date to track freshness.

Freezing Slices

  1. Slice the bread before freezing – This allows for easy portioning.

  2. Use parchment paper between slices – Prevents them from sticking together.

  3. Store in a freezer bag or airtight container – Keeps slices fresh.

Reheating Frozen Bread

  • Whole Loaf: Preheat the oven to 350°F (175°C), remove all wrapping, and bake for 20-30 minutes until warm.

  • Slices: Toast directly from frozen or warm in a skillet over medium heat for a few minutes.

  • No, our sourdough is not 100% gluten-free. While the fermentation process can reduce some gluten content, it still contains wheat and is not suitable for those with celiac disease or severe gluten intolerance. Whether you can tolerate it depends on your individual sensitivity to gluten. If you require a completely gluten-free option, we recommend choosing a certified gluten-free bread. Let us know if you have any other dietary concerns!

  • Sourdough differs from regular bread because it’s naturally leavened using a fermented starter of wild yeast and bacteria, rather than commercial yeast. This slow fermentation process gives sourdough its tangy flavor, chewy texture, and crisp crust.

    Health-wise, sourdough is often considered a better option than regular bread because fermentation can break down some gluten and phytic acid, making nutrients more bioavailable and easier to digest. It also has a lower glycemic index, which may help with blood sugar control. However, its benefits depend on the flour used and individual dietary needs.

  • Sourdough bread stays fresh for about 4 to 5 days at room temperature if stored properly. To maintain its crust and texture, keep it in a paper bag or wrapped in a clean kitchen towel. Avoid plastic bags, as they can make the crust soggy. If you need to store it longer, you can freeze it for up to 3 months—just slice it first for easy thawing.