How to keep sourdough fresh
Linen, not plastic. Cut side down. And what to do with the last few slices.
A well-fermented loaf keeps far longer than yeasted bread, but how you store it still matters.
Day one and two
Keep the loaf in a linen or cotton bag, or simply cut side down on a wooden board. Plastic traps moisture and softens the crust.
Day three onward
Toast it. Older sourdough makes the best toast, and it is ideal for French toast, panzanella and breadcrumbs.
Freezing
Slice the loaf first, freeze in a bag, and toast straight from frozen. It will taste as if it was baked this morning.
Keep reading
More from the journal
What we bake when the days get short
Apples, spice and the first stollen of the year. Our autumn and winter menu, and when each bake arrives.
Why our loaves take 36 hours
Time is the one ingredient we never cut. Here is what happens to a country loaf between Tuesday afternoon and Wednesday morning.
A simple focaccia for home ovens
No starter, no special tools, one large tray. Our weekend focaccia adapted for a home kitchen.
Meet the miller behind our flour
Our wheat and rye come from a small stone mill less than an hour away. We spent a morning there during harvest.