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How should I store my baked Wildgrain bread?Updated 9 months ago

Good news! If properly stored, sourdough bread will last longer than commercially-yeasted bread before staling or molding.

Regardless of how you’ll be storing your loaf:

  • You need to wait at least 20 minutes after baking before slicing it. We know it’s hard to resist, but slicing a warm loaf of bread too early will result in a gummy and sticky crumb inside.
  • Don’t store the loaf in the fridge. Homemade bread stales faster when it’s stored in the fridge.
  • Eat fresh on baking day and toasted later. We recommend eating your bread fresh the first day, and then lightly toasted the following days. 

If you're going to eat the loaf over the next 4-5 days:

  • Bread boxes work great if you have one. If you don’t, no worries! You can store the loaf by wrapping it in a clean kitchen towel or by putting it in a paper bag. Make sure to keep the stored loaf in a dry place and to have its cut-side facing down.

If you're not going to eat the loaf over the next few days:

  • Slice the entire loaf and freeze the slices. Then, as you need slices, you can take them out of the freezer and re-toast them. 

Sometimes members ask if they can cut a frozen loaf in half and just bake one half since they won’t be able to eat the whole loaf at once. We don’t recommend this, since the middle of the loaf will then be exposed to the oven and it won’t bake properly. We recommend using the method above where they bake the entire loaf, slice it, and then freeze the slices they don’t eat.

Got any suggestions or other questions? Contact us!
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