You Got the Bread. Now What?
How to store, slice, and enjoy your sourdough like a pro
So you grabbed a loaf (or two) and now you’re wondering what to do with it. First off, thank you. Whether you went with a classic like rosemary cheddar or something sweet like cinnamon sugar, just know you made a great call. Sourdough is not like the bread you pick up off the grocery store shelf. It is handmade, preservative free, and fresh, which means it deserves a little extra care. But do not worry, it is easy. Here is how to make the most of it.
Slice It
I do not slice loaves for you because one, I want your bread to stay fresh, and two, I am giving you a bonus arm workout. Kind of. But seriously, slicing it yourself makes a big difference.
Here is how I recommend doing it:
Use a sharp bread knife, not a regular knife. That makes all the difference.
Cut the loaf in half first, then lay each half on its flat side. (Pro tip: always cut on the flat side. It is safer and gives cleaner slices.)
Slice each half like you are cutting quarter pieces. It is easier to manage and perfect if you are using it for sandwiches anyway.
Freeze It
Sourdough freezes beautifully and freezing it keeps it tasting fresh.
Place the slices into a freezer bag or airtight container.
Toast slices straight from frozen when you are ready to eat.
Or if you are impatient like me, microwave a slice for about 30 seconds and then toast it. Works every time.
If you are freezing a full loaf
When you are ready to eat it, preheat your oven to 400°F.
Rinse the outside of the loaf quickly under water. Yes, rinse it.
Place it directly on the oven rack and bake for 15 minutes.
It will come out with a crispy crust and soft inside, just like it was freshly baked.
Final Note
No preservatives. No junk. Just real ingredients, made by hand. That means it is not made to sit on the counter for two weeks, and that is a good thing. Enjoy it, freeze what you will not eat in time, and know that you are getting something made with clean ingredients and a whole lot of love!
