sourdough tips and storage

Shelf Life/Refrigeration/Freezing

My products do not contain any additives or preservatives and are best enjoyed within 2 days, stored at room temperature in a plastic, or ideally a Beeswax, bag. Refrigeration is not recommended as it accelerates the staling process however sourdough bread, bagels and buns freeze exceptionally well for up to 1 year and is highly recommended. 

Health benefits to freezing sourdough

Freezing sourdough forces it to go through a process called retrogradation which has significant health and structural benefits.  Frozen sourdough is better for you because freezing, especially followed by toasting, converts digestible starches into resistant starch (retrogradation) cutting the blood sugar response by up to 40% compared to fresh bread. This process improves gut health, boosts mineral absorption by breaking down phytic acid, and increases satiety.  Yes....sourdough makes you feel fuller and has the effect of an appetite suppressant!  

• Significantly Lower Glycemic Impact: Freezing changes the structure of starches, creating resistant starch that acts more like fiber. This reduces blood sugar spikes, which is particularly beneficial for managing metabolism, insulin, and supporting weight management.
• Boosted Gut Health (Prebiotic Effect): Resistant starch escapes digestion in the small intestine, acting as a prebiotic that feeds beneficial bacteria in the gut.
• Enhanced Mineral Absorption: The freezing process helps break down phytic acid, which enables better absorption of vitamins and minerals.
• Improved Satiety: Because the starch is harder to break down, it takes longer to digest, helping you feel full for a longer duration. 

So....short story long....sourdough bread is good for you!