What Makes Sourdough Special (and How to Keep Ours Fresh)

Sourdough has a flavor and chew you do not get from other bread. The difference comes down to how it rises. Here is what makes it special, the loaves we bake, and how to keep yours fresh once it is home.

What makes sourdough different

Most bread rises with packaged yeast and is done in a few hours. Sourdough rises on a live starter of wild yeast and bacteria, and it takes its time. That slow rise is what gives the bread its tang, its open crumb, and its crisp crust.

The long rise also breaks down some of the starches and gluten as the bread proofs, which is why many people find sourdough sits a little easier than quick-rise bread.

How we bake ours

We bake our sourdough in small batches in Long Beach, California, from our own starter. Because each loaf is made to order, it reaches you fresh rather than off a shelf. A few to try:

• Homemade Sourdough Loaf — the classic, good for everything.
• Blueberry Lemon Sourdough — bright and a little sweet.
• Jalapeño Cheddar Sourdough — sharp, warm, and savory.

How to keep it fresh

Store a cut loaf at room temperature, cut side down on a board or in a paper bag, and eat it within a few days. Skip the fridge, which dries bread out faster.

To keep it longer, slice the loaf and freeze it in a sealed bag. Toast slices straight from the freezer, or warm a whole loaf in a 350°F oven for ten minutes to bring back the crust.

The best way to eat it

Warm, with butter, or under a spoonful of jam. A slice of our sourdough with Mixed Berry Jam is hard to beat — and here are more ways to use artisan jam.

Ready for a fresh loaf? Browse our baked goods.