Room Temperature: Store in an airtight bag or container for up to 3 days.
Freezing: Freeze individual slices or the whole loaf for up to 3 months. Thaw and reheat in the oven for best results.
Why You’ll Love This Recipe:
Amazing Flavor: The long fermentation process brings out a deep, tangy flavor and makes the bread easier to digest.
Versatile: This recipe is perfect for making sandwich bread, artisan breads, or toast.
Restaurant Quality: The result is a bakery-style loaf with a soft crumb and crispy crust.
Beginner-Friendly: Whether you’re new to sourdough bread or an experienced baker, this guide makes the process easy.
Bottom Line:
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