How to Care for Your Sourdough

Your loaf is fully cooled by the time it reaches you, so it's ready to slice whenever you are. For the best crust, leave it out on the counter uncovered for the first few hours — sealing a fresh loaf too soon traps steam and softens that crackle.

Sourdough is happiest at room temperature, cut-side down on a wooden board, or wrapped loosely in a clean linen or paper bag. Keep it out of direct sunlight and away from the stove. Avoid plastic bags for the first day or two — they trap moisture and soften the crust.

Once the loaf is opened, slip it into a paper bag inside a bread box, or wrap it in a linen towel. If your kitchen runs dry, a beeswax wrap over the cut side helps hold onto moisture. Sourdough naturally keeps well for 3–4 days thanks to its long fermentation.

If the crust softens or the crumb feels a little tired, run the whole loaf under cold water for a second, shake off the excess, and pop it in a 375°F oven for 8–10 minutes. It comes out crackly and warm — nearly indistinguishable from a fresh bake.

Sourdough freezes beautifully. Slice the loaf first, then wrap the slices tightly in parchment and a freezer bag. Pull out what you need and toast straight from frozen. Whole loaves freeze well too — thaw at room temperature in the wrapping, then refresh in a hot oven for 10 minutes.

A serrated bread knife with long, gentle sawing motions gives the cleanest slices without crushing the crumb. Slice as you go instead of pre-slicing the whole loaf — the exposed crumb stays fresher when it's protected by the crust.