Celebrate your special occasion with a special loaf! These classic sourdough loaves make a great center piece, thank you, host/ hostess gift, etc. Seasonal novelty loaves are available around major US holidays. During holiday weeks, these loaves will be made a few days ahead of time and sold FROZEN to accommodate increased orders and home kitchen limitations. Each loaf is made to order and will be unique, with its own variations. _____ Classic Sourdough Loaf or Boule, ~900+g Cold fermented for around 10-15 hours+ No add-ins Bread Ingredients: King Arthur Bread Flour (12.7% Protein Content), Water, Wild Yeast (Sourdough starter), Salt (Redmond Real Salt - Unrefined Mineral Salt) _____ My recommend method to reheat and recrisp: preheat your oven to 350°, remove the loaf from the freezer bag, run the loaf under your faucet to wet the loaf (top and bottom), place the wet loaf directly on your middle or middle-low oven rack, and bake until the water has burned off and the outside is crispy. The total big time will be a little different for each oven, but mine takes about 10 minutes. Store your loaf in the brown paper bag or a bread bag once cooled. Store your loaves in a dry place, away from sunlight and heat the life of your bread as long as possible. There are no preservatives in your sourdough, so the shelf life is shorter than some store-bought breads. Once you’re loaf loses freshness, it makes great toast! discard and do not eat you see any signs of mold. If you’re anything like us, the bread never lasts this long (because we eat it)!

Need help woth dinner? Looking for a last-minute host gift? These loaves are baked ahead of time and frozen in a deep freezer once they have cooled so you can order and pick up on demand. These loaves can be thawed at room temperature and quickly be brought back to life in the oven! Plain Sourdough Loaf or Boule, ~900+g Cold fermented for around 10-15 hours+ No add-ins Bread Ingredients: King Arthur Bread Flour (12.7% Protein Content), Water, Wild Yeast (Sourdough starter), Salt (Redmond Real Salt - Unrefined Mineral Salt) ______ My recommend method to reheat and recrisp: preheat your oven to 350°, remove the loaf from the freezer bag, run the loaf under your faucet to wet the loaf (top and bottom), place the wet loaf directly on your middle or middle-low oven rack, and bake until the water has burned off and the outside is crispy. The total big time will be a little different for each oven, but mine takes about 10 minutes. Store your loaf in the brown paper bag or a bread bag once cooled. Store your loaves in a dry place, away from sunlight and heat the life of your bread as long as possible. There are no preservatives in your sourdough, so the shelf life is shorter than some store-bought breads. Once you’re loaf loses freshness, it makes great toast! discard and do not eat you see any signs of mold. If you’re anything like us, the bread never lasts this long (because we eat it)!