Freezing Sliced Sourdough

• Make sure your bread is room temperature. This is really important; otherwise, you will end up with soggy bread when it thaws.
• Cut the entire loaf (or what is left of your loaf) into individual slices.
• Stack the bread, placing a small piece of parchment paper between each slice. The parchment will prevent the bread from freezing together. If you are freezing your bread for long term storage, I recommend wrapping the parchment-divided stack in plastic wrap or aluminum foil to prevent freezer burn.
• Place the stack of bread in a freezer-safe ziplock bag, squeeze out as much air as possible, and seal the bag.
• Toss the bag into the freezer, and voila! That’s it!

Thawing Sliced Sourdough

• Thaw it at room temperature for a few minutes or pop it in the microwave for a couple of seconds.
• If you want toast, you don’t even have to worry about thawing it!
• Freezing a Whole Sourdough Loaf
• Make sure your sourdough loaf is room temperature. This is really important; otherwise, you will end up with soggy bread when it thaws. If your bread is fresh-baked, let it sit out for a number of hours or even overnight to ensure the middle is cool.
• Wrap the loaf in plastic wrap or aluminum foil. (If you are freezing it for only a short time, feel free to skip this step).
• Stick the wrapped loaf in a freezer-safe plastic bag or airtight container.
• Toss the bag into the freezer, and voila! That’s it!

Thawing a Whole Loaf

When you are ready to use your frozen bread, pull it out of the freezer and let it sit at room temperature for a few hours. At this point, you can use it as is. But for the best results, I recommend the following steps:

• Once the bread is thaw, preheat the oven to 350° F.
• Place the loaf directly on the middle rack and cover it with a large pot or Dutch oven.
• Bake for 5-10 minutes or until warm.
• Remove from the oven, and enjoy!