The Baker's Hotline

October 19, 2014 at 1:34pm

I usually freeze first and then ship frozen. Sourdough has a longer shelf life than bread with yeast in it and is usually quite sturdy in structure. It's a great candidate for shipping! Upon arrival you can refresh in a 350 oven for 20 minutes or so. If the loaf seems very dry you can brush with water before reviving in the oven. Barb@KAF
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