Susan C

July 7, 2021 at 3:10pm

You ask "why not make a double batch, then freeze the baked loaves?" In my case, because the freezer is already stuffed to overflowing with everything else. I do make room for 3/4 of the sourdough loaf (after baking) so it stays fresh. If it were out on the counter, it would be too tempting. But anything more than that requires some elaborate juggling

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