CAN I FREEZE SOURDOUGH?
Yes! Sometimes you may not be able to eat a loaf of sourdough you have on hand, or maybe you want to ensure you always have some available when you need it. By freezing it, you can literally enjoy the taste of fresh baked Sourdough bread anytime.
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Make sure the Sourdough bread is fully cooled down before wrapping it to freeze. You can freeze an entire loaf or cut the loaf prior to freezing. If you choose to cut the loaf I recommend placing parchment in between the slices for easy separation. Wrap the Sourdough in aluminum foil. Next, place your wrapped loaf into a large freezer zip loc bag and remove as much air as possible before sealing.
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Recommend freezing for only two months or less.
DO YOU MAKE ANY VEGAN ITEMS?
Unfortunately, I am not personally vegan and do not have a designated vegan workspace and kitchen as a result.
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I do however offer some menu items such as Sourdough and granola that are made using vegan recipes. These products are labeled as such on my menu.
DO YOU OFFER GLUTEN FREE ITEMS?
Unfortunately, I do not have a designated Gluten-Free kitchen, therefore I am unable to produce gluten free baked items. I do however offer what I like to refer to as Gluten- Friendly bakery items. These items are baked using a recipe free of ingredients containing gluten.
HOW DO YOU THAW FROZEN SOURDOUGH?
Allow your Sourdough loaf to defrost while still wrapped in the aluminum foil. Once thawed, unwrap the loaf and spritz it evenly with water.
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Next, place the damp Sourdough loaf in a hot oven for 5 minutes. Anywhere from 350 to 420 degrees Fahrenheit.
HOW DO I RE-ACTIVATE DEHYDRATED STARTER?
Activating an existing dried sourdough starter will take much less time and will allow you to bake much sooner than starting from scratch.
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Using a clean jar, add 20g of dehydrated sourdough starter. Next, add 50g of warm water and stir until well combined. Now add 50g of Unbleached All-Purpose Flour. Stir mixture well. Cover (using a paper towel, coffee filter, or cloth cover from a kit) and leave for 12 hours. After 12 hours has passed, feed your starter (mixture in your clean jar) with 50g of warm water and another 50g of Unbleached All-Purpose Flour. Mix well, cover and leave for another 12 hours.
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After 24 hours has passed since you began rehydrating the sourdough starter, discard all but 50g of your starter. Add 50g of warm water and 50g of Unbleached All-Purpose Flour to the remaining 50g starter mixture. Stir well, cover and let rest for 12 hours.
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Repeat this process every 12 hours for approximately one week. Once your starter is consistently doubling and bubbly after each feed you are ready to bake.
DOES SOURDOUGH HAVE HEALTH BENEFITS?
Absolutely!
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Sourdough is the oldest form of leavened bread and has been eaten as part of a natural diet for a very, very long time.
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Sourdough contains dietary fiber and prebiotics to promote good gut health. Sourdough also contains many natural vitamins and minerals that are often processed out of other kinds of bread. Authentic Sourdough is packed with antioxidants and contains amounts of iron, calcium, manganese, B1-B6, B12, Folate, Zinc, Potassium, Thiamin, Niacin, Riboflavin, Selenium, Iron, Magnesium, Phosphorus and Vitamin E.
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Unlike many other breads, Sourdough contains a natural yeast (as opposed to a commercial yeast) and through fermentation, much of the starch content is depleted. As a result, a lesser impact on your blood sugars. This is beneficial for those with diabetes, heart disease, and high cholesterol.
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Each loaf of Sourdough takes approximately three days to make from start to finish. As a result, much of the protein gluten is broken down into amino acids before you consume it.
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Sourdough contains a bacteria called Lactobacillus, resulting in higher levels of lactic acid. More lactic acid means easier digestion. Sourdough also contains acetic acid, which naturally prevents the growth of mold. This means it is able to naturally preserve itself, therefore toxic added preservatives are not needed.
HOW DO I BEST CARE FOR MY SOURDOUGH BREAD?
Store your Sourdough in a bread bag or tea towel at room temperature for 3 to 5 days. Avoid storing in plastic bags as it can trap moisture which can lead to mold.
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Freeze your Sourdough to preserve it longer.
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MY SOURDOUGH IS STALE, WHAT SHOULD I DO?
You can attempt to revive it by lightly misting the crust with water and reheat it in a 350 degree Fahrenheit oven for approximately 5 minutes.
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Or- you can dice it up and bake some fantastic Sourdough croutons!