All of my sourdough breads are made with my sourdough starter and no added yeast. However, you may opt for a yeasted loaf with inactive sourdough starter in it for just the flavor, but a faster turn around for pick up (same day bread, which is a request you may make, but I cannot always accommodate). Bagels are made with yeast and starter, but the yeast can be omitted by request.

My bread storage recommendation is in a cotton bag or simply wrapped in a cotton tea towel so it can breathe. You may also use a beeswax bag for maximum freshness, which is a spendier option, but can be found online. I do not recommend putting it in the refrigerator, as it will go stale very quickly in that environment. However, I do recommend placing your bread in a cool dark place, so it can maintain its own moisture levels without encouraging bacteria and mould to grow.

Sourdough bread typically lasts anywhere between 5-6 days, but this very much depends on storage practices and the temperature of the environment it’s being stored in. It is best eaten within 2 days time for optimal flavor and freshness. To make your loaf last the longest, store in a tea towel in a cool place. The temperature of the room should be approximately 64-68 degrees Fahrenheit.

Sourdough bread freezes well. Wrap the part you wish to save (or a whole loaf!) completely in Saran Wrap and I recommend you also put the wrapped bread into a ziplock bag with as much air pushed out of it as possible. To refresh, allow loaf to come to room temperature, run under water quickly, then place in a preheated (375 - 400 degrees Fahrenheit) oven for approximately 10 minutes or so, until desired consistency has been reached. (Don’t skip the water step! It will need it to steam the loaf in the oven for a soft center and crispy crunchy crust!)