Artisan sourdough naturally lasts a while, but nothing good lasts forever. Consume within 24 hours for best freshness and flavour, or within 2-3 days.

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Keep unsliced at room temp in a sealed bag or bread box. For fancy bonus points, wrap in parchment first.

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Tempting, but no. Please promise you won’t put your sourdough in the fridge. Because dry bread is cruel and unkind.

 

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Warm bread for the win. Spritz with water, pop in the oven, and heat at 375 F for 5-10 mins. Also works like magic with slightly stale bread. 

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Unlike the fridge, the freezer is our BFF. Freeze whole or sliced in a sealed bag up to many months. Thaw at room temp, gently in the microwave, or in the oven. You can even toast straight from frozen.