Magnolia Sourdough Drop

There are no preservatives in this bread, so it won't stay soft as long as you may be used to. The best way I've found to store it is after cutting, put the cut sides facing down on a cutting board covered in a kitchen towel. This usually keeps it soft for 3ish days.

If you aren't planning on eating the entire loaf in the first few days, you can also cut it in half or in slices and store in the freezer. Just reheat whenever you've got the itch for good bread. :)

And if you think a slice is too far gone, you'd be amazed at what spraying with a bit of water and reheating will do to give it a second life! We've had rock hard pieces that we've ran under water and reheated back to perfection, or crustinis to top with mozzarella, tomato, and basil.

Don't throw it out! If you didn't eat your bread as quickly as you wanted (happens to the best of us. I've got rock-hard pieces of bread on my cutting board as I write this), you can put the pieces in a high power blender and make your own homemade healthy breadcrumbs! We store ours in the freezer to use whenever we need them.

You can also cut it up into thin cracker size pieces, dehydrate in the toaster or oven, and then use as crackers for cheese, cream cheese, jelly, bruschetta, etc.

Yes you definitely can! When you're ready to reheat, try running it under water (yes! the whole loaf under water!) then baking at 350 until warmed all the way through, this could take anywhere from 25 minutes to an hour.

We have left out a whole loaf for 3 days, froze it for 2 months, took it out and reheated using this method and it was like the day I baked it.

I use only organic flour, pink himalayan crystal salt, and filtered water in my bread.

Email me at bread@evergreencurated.com and I'll get back to you as quick as I can!

Place an order at this link . I require orders by Saturday because I start prepping my recipes Sundays, and dough all day Monday). There are a few pickup locations currently!