Sourdough & Homemade Bread

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 › Sourdough & Homemade Bread Sourdough & Homemade Bread · Bread Pilot Editorial Team · 8 min read Sourdough asks more from a bread knife: a firm crust, an open and delicate crumb, and often a wide, irregular shape. The best tool balances bite with control. Features that matter Useful blade