STORAGE (never in the refrigerator!)
Sourdough’s natural acidity discourages bacteria, so it keeps fresh longer and can last 3- 4 days at room temperature. After 1 or 2 days, I prefer to slice and freeze, pulling out whatever quantity I want, thawing on the counter, then toasting or microwaving. Fresh baked loaves can be frozen whole or sliced as well to be enjoyed another day. The Internet has many suggestions on how to store your sourdough that’s best for you.
INGREDIENTS
- Organic Unbleached Flour (Organic Hard Red Wheat Flour, Organic Malted Barley Flour)
- Bottled or Filtered Water
- Organic Starter (Flour and Water)
- Sea Salt