Bread care and storage guide

Fresh sourdough contains no artificial preservatives, which means proper care makes all the difference. Learn how to keep your artisan loaves delightfully soft on the inside, golden and crunchy on the crust, and fresh down to the very last slice.

Frequently asked questions

Everything you need to know about slicing, storing, freezing, and reviving your artisanal sourdough from Knead That.

How should I store my bread on day one and two?

When you first slice into your sourdough, simply rest it cut side down directly on your wooden cutting board, or keep it inside the provided bread bag. This keeps the interior tender while preserving the crust. This method works perfectly for the first two days.

Can I freeze my sourdough loaf?

Yes! Sourdough freezes exceptionally well. If you have bread left after day two, place it into an airtight freezer bag. We strongly recommend pre-slicing the entire loaf before freezing so you can grab individual slices whenever you like.

What is the best way to thaw and enjoy frozen slices?

Because the bread is pre-sliced, there is no need to thaw the whole loaf. Just pop frozen slices straight into your toaster or toaster oven and toast until your preferred toastiness level is reached. The crumb will be soft and warm, and the crust delightfully crisp.

How can I refresh day-old or slightly dry bread?

A quick pop in the oven or toaster will immediately restore warmth and tenderness to the crumb and bring back that bakery-fresh crunch to the crust. You can also lightly mist the crust with water before reheating for an extra crackly exterior.

What is the biggest storage mistake to avoid?

The biggest mistake is leaving the bread exposed to circulating air or putting it in the refrigerator. Always roll up your bread bag tightly to keep air out so your loaf does not go stale before you get to enjoy it.

Should I keep my sourdough in the refrigerator?

Never store your bread in the fridge. Refrigerators actually accelerate starch retrogradation, drying out your crumb much faster than room temperature storage. Stick to the counter for day one and two, or slice and freeze for longer storage.