Tips for Keeping Your Sourdough Fresh and Reviving Stale Bread

If you have ever bought a loaf of fresh bread and felt it was perfect one day and not so much the second day, you are not alone. Locally made fresh breads usually avoid preservatives. Without preservatives, bread will last about 2-3 days. Bread loses moisture over time which contributes to the stale texture. You may be surprised to know that slicing bread actually speeds up the process.

Can I refrigerate Sourdough?

Short answer, no. But freezing it is a great option for saving your loaf longer.

For this I would slice the bread into equal slices with parchment between them so they don't stick together. Place the slices in a freezer safe bag and toast straight out of the freezer!

Even when stored perfectly sourdough will naturally dry out over a few days. Don't worry, there are great recipes so you don't have to waste any of that dough.

Super Simple Sourdough Croutons

Ingredients:

• Sourdough bread (cubed)

• Olive oil or melted butter

• Salt

• Garlic powder

• Italian seasoning (optional)

Instructions:

1. Preheat oven to 375°F

2. Toss bread with oil + seasonings

3. Spread on baking sheet

4. Bake 15–20 min until golden and crisp

5. Let cool (they crisp more as they sit)

Optional upgrade:

• Parmesan

• Fresh herbs (our Italian herb dip is perfect)

• Chili flakes

And if croutons aren't on the menu, try spritzing your loaf lightly with water and baking at 350 degrees for 5-10 minutes. The added moisture and heat steam in the oven to revive the loaf!

I hope this helps all you sourdough enthusiast who love their sourdough and needed a few pointers on keeping it fresh. Let me know how your croutons turn out. They are a great snack, or salad topping.

Best Wishes,

McKinley Nix

Owner and Baker for The Bread Winner