Sourdough Bread

Keep in a paper bag or breathable cloth at room temperature to maintain crust. Refrigerate to slow mold growth. Slice before freezing for easy thawing.

Values approximate; varies by recipe and baking method. Fermentation may reduce gluten content slightly but does not eliminate it.

Toast day-old sourdough for better texture and flavor.

Use a bread box or paper bag rather than plastic to keep the crust crispy.

Sourdough freezes exceptionally well; thaw at room temperature still wrapped.

The tang intensifies with longer fermentation and cooler temperatures during bulk rise.

Butter and jam for breakfast

Cheese and cured meats for charcuterie

Soups and stews (especially tomato or bean-based)

Avocado and olive oil

Sharp cheeses like aged cheddar or blue cheese

Storing in plastic bags, which traps moisture and softens the crust.

Expecting sourness without adequate fermentation time (cold, long ferments develop more tang).

Cutting too soon after baking; wait at least 1 hour for the crumb to set.

Assuming all sourdough is gluten-free; standard sourdough contains gluten unless made with alternative flours.