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Sourdough Tips on storing your fresh bread


The Natural acidity found in sourdough helps keep the bacteria away and takes longer than yeasted bread to grow mould.


Simply wrap in a tea towel or slice and wrap in a freezer bag/greaseproof/foil/ beeswax/vegan wraps and freeze then take out slices when needed.

Seven days of bread - Fresh just out of the oven with or without butter! Sandwiches, toast, bruschetta, crisp breads, croutons and last but not least breadcrumbs.


For crisp breads slice thinly place on baking tray, dry out in a very low oven until crisp

Croutons cut into chunks cover with some olive oil and roast in the oven for 10 minutes at 180oC

Bread crumbs simply blitz and use straight away or freeze

for another day.



Loading of Loaves into the Rofco B40 and pepping through the window to see how they grow

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