Sourdough & Homemade Bread

Store sourdough after baking or cutting. Choose wrapping for soft and crusty loaves, protect the cut face, and decide when to freeze extra portions.

Reheat sourdough slices, half loaves, or frozen bread with the right oven or toaster method. Learn how to refresh the crust and avoid a cold center.

Home / Bread Journal Let the sourdough cool completely, then wrap it airtight in freezer-safe packaging. Slices work well when you want a piece or two for breakfast. Keep a whole or half loaf for a meal where you'll serve several people. Label each package before freezing so you know what it contains and when

Home / Bread Journal Allow at least a couple of hours for a typical wheat sourdough to cool before cutting, and longer for a large or dense loaf. Slice it when it's fully cool. If your recipe calls for an extended rest, especially for rye-heavy bread, follow that instruction. A timer helps you plan the

Home / Bread Journal Let the sourdough cool completely, set it on a stable board, and cut with a sharp serrated bread knife. Use gentle sawing strokes and keep your wrist steady. Pushing down through the crust tends to flatten the soft bread underneath. Before the first cut, decide whether you want long slices for

Home / Bread Journal By Bread Pilot Editorial Team The best bread knife for your sourdough should have a sharp serrated edge, enough usable blade to cut your usual loaf with room to saw, and a handle you can control comfortably. Add a thickness guide if repeating the same slice width is a priority. Start