All notes
At home
·
4 min
How to keep a sourdough loaf fresh all week
No plastic bags, no fridge. Four small habits that keep your loaf tasting like Monday until Friday.
A good sourdough loaf keeps well on its own, thanks to the long fermentation. A few habits make it last the whole week.
Store it cut side down
Keep the loaf on a wooden board with the cut face down. The crust protects the crumb, and the board lets it breathe.
Use a paper or linen bag
Plastic traps moisture and softens the crust. Paper or linen keeps it crisp. Never put bread in the fridge: it goes stale three times faster.
Freeze what you won’t eat
Slice the second half and freeze it. Toast slices straight from the freezer and nobody will know.
Written in the Brioche kitchen, probably with flour on the keyboard.
