Short answer: nope, you don’t have to polish off the whole loaf in twenty four hours unless you fancy it, of course.
Our sourdough is handcrafted and baked fresh every day by our lovely local supplier. Like any proper bakery style sourdough (the kind you’d snag from a market stall or artisan counter), it’s at its very best on the day it’s baked or delivered.
But here’s the key bit: the date on the label is a best before, not a safety warning. Your loaf won’t self destruct at midnight. It’s simply tastiest when it’s fresh off the bake. After that, it’s still perfectly safe to eat, and there are loads of ways to keep it soft, sliceable, and downright delicious.
How to store your sourdough like a pro
1. Plastic bag = moisture magic
Pop your loaf in a plastic bag at room temperature and you’ll trap in the moisture, keeping the crumb soft and cosy. Great for day two and sometimes three.
2. Paper bag = perfect for the first couple of days
A paper bag works wonders for days one and two, letting the crust breathe while stopping it from drying out. After that, switch to plastic to keep things soft.
3. Fridge = last resort territory
You can refrigerate sourdough, but only if it’s tightly wrapped. Think ziplock bag or a container with a proper lid.
Left uncovered, the fridge will dry it out quicker than you can say stale.
Even well wrapped, it’ll likely firm up. At this stage it’s brilliant for toasties, grilled sandwiches, or croutons, but not so much for soft slices. Save the fridge for emergencies.
4. Freezer = the crowned king of convenience
Sourdough freezes beautifully. You’ve got two options:
- Slice first: Pop the slices in a freezer bag, add baking parchment between slices if you’re feeling fancy. Toast straight from frozen, defrost, or cube them for cracking croutons.
- Freeze whole: Bag it, freeze it, then defrost in the bag. To refresh, warm it in the oven at 150°C for ten minutes covered with foil or a large pan, then uncover and bake until the crust is crisp and irresistible.
Frozen sourdough will sit happily for ages, but we’d recommend enjoying it within two months for peak flavour.
If you ever want tips on storing fresh bits or picking the right loaf for your doorstep brekkie, just give us a shout.