Sourdough Storage Tips
Homemade bread isn't full of the preservatives as the bread in the grocery stores, so you will notice that it doesn't last quite as long. However, sourdough tends to last a little longer than yeast bread. But there are things that you can do to extend the life of your bread.
The refrigerator will dry out your loaf - so don't put it there!
Store your bread in a cool dry place (around 60-70 degrees F).
Beeswax wraps work great to wrap a loaf and leave it on the counter.
Linen bags are another wonderful option., but it will dry faster than other options.
The paper bag that you purchased it in will also keep it relatively fresh on the counter!
Ziploc bags will work if you like to keep your bread soft, but it will entrap the moisture and make the crust less hard.
Bread boxes are good options, as well, but lean dryer like the linen bag.
Did you know you can freeze sourdough? You can slice it and freeze with parchment sections, freeze half a loaf, or freeze a whole loaf!
How to refresh your loaf/crust? Heat oven to 375 degrees F. Run your loaf under running water briefly - this water turns to steam in the oven and rehydrates the loaf from the outside in. Place loaf directly on oven rack or on a baking sheet. Leave in for 10-20 minutes for full loaf - checking every 5 minutes. Remove with the crust feels cripsy again!! ENJOY!
Sugar Cookie Storage Tips
Never put decorated sugar cookies into the refrigerator. Leave on the counter in airtight container for up to a week or freeze for up to 6-12 months. Yes! They can be frozen after decorated! The trick is during the thawing. Place in freezer in airtight container. To thaw, remove entire container and let it sit on the counter for at least 3-4 hours, overnight if possible. Once fully thawed THEN remove the lid to the container. Cookies should be perfect!
Simmer Pot Instructions
Not intended for consumption.
Pour contents into a small saucepan.
Add 4–6 cups of water (ingredients should be fully covered).
Bring to a gentle simmer, then reduce heat to low.
Enjoy the natural fragrance as it fills your home!
Tips for best results:
• Keep on low simmer — watch water level! Add more water as needed.
• You can reuse the same blend 1–2 more times the next day. Just refill water and simmer again. (you can even add some of your favorite essential oils!)
• Once fragrance fades, compost the ingredients.
• Never leave unattended; keep an eye on your pot.
Rehydrating Your Starter
Let’s Bring Her Back to Life
Day 1
In a clean jar, mix:
- 1 tbsp dehydrated starter
- 1 tbsp warm water (not hot)
Let it sit for about 30–60 minutes to soften. Then stir in:
- 1 tbsp flour
Cover loosely and let rest at room temperature for 24 hours.
Day 2
Add:
- 1 tbsp water
- 1 tbsp flour
Stir, cover loosely, and let sit another 24 hours.
Day 3
You may start to see bubbles—Dolores is waking up!
Feed her with:
- 2 tbsp water
- 2 tbsp flour
Let sit 24 hours.
Day 4–5
By now, your starter should be bubbly, active, and starting to rise and fall. Once it consistently doubles in size after feeding, it’s ready to bake with!
Before You Bake
Feed your starter and use it when it’s at its peak—puffy, bubbly, and doubled in size.
💡 A Few Tips from Dolores
- She likes it warm (around 70–75°F)
- She prefers unbleached flour
- If she’s slow to wake up, just keep feeding her—she’ll get there!
Welcome to the sourdough club—you’re officially a caretaker now 🫶