Storage:

• Sourdough is best kept at room temperature. Putting it in the fridge tends to dry it out.

• Try to avoid storing in plastic bags which hold moisture. Paper bags or a bread box will help maintain the exterior crust and the soft interior.

Freezing:

• Sourdough freezes beautifully! If you are not able to enjoy your bread right away, it is best to place it in the freezer for later use. Simply wrap it tightly in plastic wrap first and then aluminum foil. Keep as much air out as possible. For added protection, place the wrapped bread inside a freezer bag.

• Label it with the date. It is best used within 3 months.

Rehydrating Your Bread:

• Remove the wrapped bread from the freezer and let it thaw to room temperature.

• After it has come to room temp, spritz the unwrapped loaf with water. You can even pass it quickly under the faucet if you don't have a clean spray bottle handy. Then place it in a preheated oven at 350 degrees for about 10 minutes. Enjoy!