Sourdough FAQ

1. How do I store my sourdough bread to keep it fresh?

Sourdough stays freshest when stored at room temperature in a bread bag, tea towel, or paper bag. Avoid plastic—it traps moisture and can cause the crust to go soft or mold quickly. A good rule: keep it wrapped, but breathable.

2. Can I freeze sourdough bread?

Yes! Sourdough freezes beautifully. Let the loaf cool completely, then wrap it tightly in foil or a freezer-safe bag. For extra protection, you can double wrap it. When you're ready to enjoy, let it thaw at room temp or reheat in the oven at 300°F for 10–15 minutes to refresh the crust.

3. How long does sourdough bread last?

Typically 3–5 days at room temp, depending on humidity and storage. After that, it’s perfect for toast, croutons, or freezing for later.

4. What’s the best way to reheat sourdough?

For a fresh-out-of-the-oven experience, wrap your bread in foil and warm it in the oven at 300°F for about 10 minutes. If sliced, you can also pop it in the toaster!

5. Why is sourdough easier to digest?

Sourdough uses wild fermentation and a longer rise, which helps break down gluten and phytic acid. This makes it gentler on the gut—especially when paired with high-quality flours and traditional methods.

6. Do you use gluten-free flours?

While I bake with traditional wheat-based sourdough, I use long fermentation and high-quality flours (like imported Italian varieties) that many people with gluten sensitivities find easier to digest. Always ask if you have concerns—I’m happy to help!

7. Can I buy starter or take a class from you?

Starter kits and workshops are coming soon! Sign up for my newsletter to get early access and subscriber-only details.