17/06/2026
🥖 Stop letting your expensive sourdough turn into a brick! 🥖
Have you ever bought a beautiful artisan loaf, only to find it hard as a rock two days later?
There's actually a reason for that. It's called retrogradation — the natural process where the starches in bread recrystallize and push out moisture, causing your loaf to go stale.
And here's the surprising part:
❌ The fridge makes it stale faster.
❌ Plastic bags make the crust soft and rubbery.
Instead, try this:
✅ Store your sourdough in a paper or linen bag on the kitchen counter.
✅ For longer storage (4–6 days), use a cotton bread bag or a cake stand with a glass dome.
✅ Need it to last even longer? Slice it and freeze it.
Bonus fact: Frozen sourdough develops more resistant starch, which is better for gut health and can help reduce blood sugar spikes.
Got a loaf that's gone a bit stale?
Don't just toast it.
💧 Run the loaf briefly under cold water.
🔥 Bake at 180°C for 10–15 minutes.
The steam rehydrates the crumb and crisps the crust back up beautifully — almost like fresh from the oven.
Now tell us...
🥖 Do you buy sourdough to enjoy fresh over a few days, or are you trying to make one loaf last the whole week?
