A Simple Care Guide

How to Enjoy Your Sourdough

Thanks for supporting homemade sourdough! Here’s everything you need to know to get the most out of your loaf—from storage and freezing to reviving and ingredients.

Best Enjoyed Fresh

Sourdough is best enjoyed within 1–2 days of purchase for optimal texture and flavor. But don’t worry—if you can’t finish it right away, there are great ways to store or revive it.

Storing Your Bread

Choose based on how you like your crust:

  • Indulging right now:
    Store the loaf cut-side down on a cutting board or plate, loosely covered with a linen or cotton cloth. This preserves the crust’s crunch.

  • Enjoy later or tomorrow:
    Wrap it tightly in plastic wrap, foil, or beeswax wrap and keep it at room temperature.

  • Need it to last longer?
    Slice it up and freeze it (instructions below) to enjoy later

Freezing You Bread*

Option 1: Slice & Freeze

  • Slice the loaf.

  • Place slices in a freezer-safe bag, pressing out as much air as possible.

  • Freeze for up to 2 months.

  • To enjoy, just pull out the number of slices you want and:

    • Let them thaw at room temperature, or

    • Toast them directly from frozen, or

    • Add garlic butter and bake into garlic bread.

Option 2: Freeze the Whole Loaf

  • Wrap the loaf in plastic wrap, then seal it in a labeled freezer Ziplock bag.

  • Freeze for up to 2 months.

  • To serve:

    • Thaw overnight on the counter or 1–2 days in the fridge.

    • Then revive it in the oven (see below!).

Reviving Stale or Thawed Bread

  • Run the loaf briefly under cold tap water—yes, really!

  • Place it directly into a 450°F oven for 8–12 minutes.

  • This brings the crust back to life and makes the inside steamy and soft.

*I have not tried freezing focaccia, if you can’t eat it all right now, dice it up or slice it thin and bake at 400°F for 7-9 minutes. They cook fast and your oven temp may vary so keep an eye on them.

Ingredients

Sourdough Boule:
Bread Flour, Water, Sourdough Starter (Water, All-Purpose Flour), Salt

Sourdough Focaccia:
All-Purpose Flour, Water, Sourdough Starter (Water, All-Purpose Flour), Extra Virgin Olive Oil, Honey, Salt - this weeks lightly topped with Truffle Seasoning with Parmesan & Black Garlic.

Sourdough Cinnamon Roll Focaccia:
All-Purpose Flour, Water, Sourdough Starter (Water, All-Purpose Flour), Extra Virgin Olive Oil, Brown Sugar, Butter, Salt

Whole Wheat Sourdough:
Bread Flour, All-Purpose Flour, Water, Sourdough Starter (Water, All-Purpose Flour), Honey, Seal Salt

From My Kitchen to Yours

This loaf was made by hand with care, patience, and lots of love. I hope you enjoy every bite. Got questions or want to tag me in your toast creations? Find me on Instagram: @holistic.haven.co