Sourdough-made bread stays edible and delicious for a long time.
Here are some tips to prolong the enjoyment of lovingly prepared bread.
- If you buy hot or warm bread from the bakery, keep the bread bag open to allow excess moisture to escape as it cools. The bread actually continues to mature for about an hour after being taken out of the oven. Of course, you can take a bite of warm bread, but keep in mind that it’s easier on your stomach and better to slice when it has cooled down.
- On the first and second day, you can confidently store the bread at room temperature in a paper bag. On the third and fourth day, you can wrap the bread in plastic wrap or beeswax cloth to prevent it from drying out.
- If you wish to keep the bread for an even longer period, store it in regular plastic wrap in the refrigerator.
- Sourdough bread or rolls can also be wonderfully preserved by wrapping them in a thicker linen cloth.
- For extended preservation, cut the bread into suitable slices and freeze them. Before eating, let the bread sit at room temperature for a little while and then toast or warm it in the oven.
- The same applies to sourdough seed bread.
- For onion bread, you can toast it on the third or fourth day and drizzle some of your favorite flavored oil over it – it becomes a delightful addition to soups.
- Keep barley bread wrapped in plastic wrap for a couple of days at room temperature and then refrigerate it.
- Even pastries are good to eat for up to a week after baking! If your pastry has become dry, you can revive it by spritzing it with water and placing it in a 200-degree oven for 10 minutes. It will be like fresh pastry again. It’s especially delightful to cut cinnamon pastry into slices and bake them in the oven like biscuits. The cinnamon flavour comes out wonderfully when toasted.
- Our Estonian sweet breads, pretzels (kringlid) are also usually good to eat for several days. The pear-pistachio pretzel takes the top spot for its softness.
- After cooling, store banana bread in plastic wrap. Room temperature is suitable for preservation.
Feel free to contact us if you need any clarification. We welcome sharing your experiences too!
