Sourdough bread will remain fresh for:
• 3-5 days in an airtight bag
• 5-10 days in a breathable bag or bread box
• ~2 weeks in the fridge
Bread is still good until you notice mold.
(The white stuff on the bread when you purchase it is flour, not mold! Flour is very white, whereas mold is other colors.)
Slice bread from the middle, and put the cut sides together when storing to minimize how much of the inside is exposed to air, as that can dry it out faster.
If you don't plan on eating your bread within a couple days, you can freeze it for up to 6 months.
If you want to have slices of fresh sourdough ready to go: Slice your loaf, place in an airtight bag and seal tightly to remove air before freezing. Seperate with a strip of parchment to prevent the slices sticking together. Take slices out as needed and leave at room temperature or toast to thaw.
To freeze an entire loaf for future use: Wrap tightly in plastic wrap and then aluminum foil or an airtight bag before freezing. When ready to eat, soak the entire loaf under running water for 5-10 seconds, place directly into the oven at 415°F and bake for around 20 minutes. Flip loaf over and bake for another 20 minutes.
Wait at least 10 minutes before slicing into the bread.
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Bread went stale? Don't toss it! Here's how you can make some delicious sourdough croutons with it:
Cut bread into small cubes, and toss with olive oil or melted butter, salt & pepper, and seasonings of your choice. (I like garlic powder and italian seasoning!)
Place on a tray and bake at 375°F for 15-20 minutes or until crunchy, tossing once or twice. Keep in an airtight container in the fridge for a couple days.
Keep at room temperature for 2 days, or wrap tightly and freeze for up to 3 months.
To Reheat:
Remove lid. Bake in oven at 350˚F for 7-10 minutes until heated. Or, remove from baking dish and place in microwave with a damp paper towel for a few seconds, until heated.
Keep at room temperature for up to 3 days without frosting, or freeze for up to 3 months. Cream cheese frosting must be refrigerated, for up to 3 days. Whip before using.
To Reheat:
Remove lid. Sprinkle a teaspoon of water or pat of butter over the roll and cover loosely with foil. Bake at 350°F for 10-15 minutes or until heated through.
Top with frosting if desired.
Keep at room temperature for 3 days, in the fridge for up to a week, or freeze for 3 months.
Tip: Slice and put a small piece of parchment between each slice before freezing to have a quick and easy single-serving. Perfect for breakfast or snacking.
