Welcome! I am on “staycation” until April 23rd, but I have a few days here and there to bake some small orders. Please message me on Instagram or fb messenger for small orders during my staycation and I’ll try to work it out for you. Ty for being so patient with me!
Is there commercial yeast in the breads or bagels?
All of my sourdough breads and bagels are made with my sourdough starter and no added yeast. However, you may opt for a yeasted bagel option with inactive sourdough starter in it just for flavor.
How do I store my sourdough loaf?
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.
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 place, so it can maintain its own moisture levels without encouraging bacteria and mould to grow.
How long will my loaf stay fresh?
Sourdough bread typically lasts anywhere between 4-5 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.
What if I can’t finish my whole loaf before it goes bad?
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 10-15 minutes or 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 !)
