How to freeze or refresh sourdough
Sourdough freezes beautifully. Here are two easy ways to keep your loaf at its best.
Option 1: Freeze a whole loaf
Freeze the whole loaf in a container, reusable bag, beeswax wrap or zipped oilcloth bag.
When you are ready to use it, remove the loaf from the freezer and its packaging. Leave it at room temperature for a few hours, until thawed.
Preheat the oven and a baking tray to 200°C.
Place the loaf on the hot tray for 10 minutes, until the crust is crisp.
Let it cool for at least an hour before slicing. This helps the crumb settle and keeps the texture at its best.
Slice and enjoy.
Option 2: Freeze in portions
Slice the loaf into serving portions—for example, two slices.
Package the portions in your preferred container, wrap or bag, then freeze.
Take out a portion ahead of time and allow it to come to room temperature.
Avoid the microwave if you can, as it can make sourdough tough. If time is short, wrap frozen slices in a damp cotton tea towel and microwave on low in 10-second bursts, just until warm.
Enjoy.
Has your loaf gone hard after a few days?
Don’t give it to the chooks just yet—if it is a whole loaf, you can refresh it.
Preheat the oven and a baking tray to 200°C.
Run the whole loaf under the tap until the crust is thoroughly wet.
Place it on the hot tray and bake for 10 minutes.
Let it cool before slicing.
Enjoy your refreshed loaf.