The one that started it all. Simple. Honest. Timeless. Just flour, water, and salt—naturally leavened and slow-fermented for over 24 hours. This loaf has a crisp, blistered crust and a tender, tangy crumb with irregular holes and rich depth of flavor. It’s the kind of bread that doesn’t need anything… but makes everything better.
To maintain the quality of your sourdough:
For short-term storage (1–3 days), keep the loaf at room temperature, cut-side down on a wooden board or wrapped in a clean towel. A paper bag works well to preserve the crust.
For medium-term storage (up to 5 days), wrap the bread in beeswax or a breathable bread bag. Avoid refrigeration, as it accelerates staling.
For long-term storage, slice and freeze the loaf with parchment between slices. Toast directly from frozen as needed.
Proper storage ensures your sourdough stays fresh, flavorful, and ready whenever you are.
The one that started it all. Simple. Honest. Timeless. Just flour, water, and salt—naturally leavened and slow-fermented for over 24 hours. This loaf has a crisp, blistered crust and a tender, tangy crumb with irregular holes and rich depth of flavor. It’s the kind of bread that doesn’t need anything… but makes everything better.
To maintain the quality of your sourdough:
For short-term storage (1–3 days), keep the loaf at room temperature, cut-side down on a wooden board or wrapped in a clean towel. A paper bag works well to preserve the crust.
For medium-term storage (up to 5 days), wrap the bread in beeswax or a breathable bread bag. Avoid refrigeration, as it accelerates staling.
For long-term storage, slice and freeze the loaf with parchment between slices. Toast directly from frozen as needed.
Proper storage ensures your sourdough stays fresh, flavorful, and ready whenever you are.