FREQUENTLY ASKED QUESTIONS

Freshly baked sourdough bread typically lasts for 3 to 5 days at room temperature when stored properly. However, how long it stays "fresh" in terms of its original soft interior and crisp crust is usually shorter, around 1 to 2 days. After that, the crust will soften, and the inside will become a bit chewier and drier.

Freshly baked sourdough bread typically lasts for 3 to 5 days at room temperature when stored properly. However, how long it stays "fresh" in terms of its original soft interior and crisp crust is usually shorter, around 1 to 2 days. After that, the crust will soften, and the inside will become a bit chewier and drier. Here's a breakdown of how to store your sourdough to maximize its lifespan: Day 1-2: Maintaining Freshness Uncut Loaf: For the first day or two, if you haven't sliced the loaf, you can store it unwrapped on the kitchen counter with the cut side down on a cutting board. This helps retain some moisture while allowing the crust to breathe. Breathable Wrapping: Alternatively, wrap the cooled loaf in a linen or cotton bread bag or a clean tea towel. These allow some airflow, which helps maintain the crust while preventing the inside from drying out too quickly. A paper bag is also an option for the first couple of days. Day 3-5: Extending Edibility Airtight Storage: Once the bread is sliced or after a couple of days, transfer it to an airtight plastic bag or a reusable beeswax-lined cotton bag to lock in moisture and prevent it from drying out further. Bread Box: A bread box can help regulate moisture and airflow, extending the life of your sourdough. Cut-Side Down: If you don't have a bag or bread box, you can continue to store the cut side down on a cutting board. Beyond 5 Days: Freezing: If you don't plan to eat the bread within 5 days, freezing is the best option for longer storage (up to 2-3 months for best quality, though it will remain safe to eat longer). Whole Loaf: Wrap the cooled loaf tightly in plastic wrap, then in a layer of aluminum foil or place it in a freezer-safe bag. Slices: Slice the bread and place parchment paper between the slices to prevent them from sticking. Then, place the slices in a freezer-safe bag. You can toast slices directly from frozen. Reheating Frozen Sourdough: To refresh a frozen loaf, let it thaw at room temperature. You can then lightly spritz it with water and bake it in a preheated oven at around 300-350°F (150-175°C) for about 10-20 minutes to revive the crust and interior. Things to Avoid: Refrigerating: Storing sourdough in the refrigerator actually makes it go stale faster because the cold temperature promotes starch retrogradation, causing the bread to dry out and harden. Wrapping Warm Bread: Always ensure the bread is completely cooled before wrapping to prevent condensation, which can lead to a soggy crust and mold growth. Signs of Spoilage: Visible Mold: Look for any fuzzy white or greenish-blue spots. If you see mold, discard the entire loaf. Unpleasant Odor: Fresh sourdough has a pleasant, slightly tangy aroma. If it smells off or unpleasant, it's best to throw it away. Bad Taste: If the bread tastes off, it's also a sign it may have gone bad.

Hand-poured goat milk soap, like other handmade soaps, doesn't have a strict expiration date in the way that food does. However, its quality can change over time. Here's what you can generally expect: Shelf Life (Unused Soap): Years: Properly stored, unused hand-poured goat milk soap can last for many years without going "bad" in the sense of becoming unsafe to use. Some soap makers even believe that aged soap gets better over time, becoming harder and producing a milder lather. Scent Fading: The scent, especially if it comes from essential oils, will likely fade over time (potentially within a year). Fragrance oils tend to retain their scent longer. Appearance Changes: Natural colors in the soap may fade over time. Potential for Rancidity: Because goat milk soap contains natural fats, there's a theoretical risk of the oils going rancid eventually, though this is less likely with proper curing and storage. Rancidity can cause an unpleasant odor and potentially orange spots. Lifespan During Use: The longevity of a bar of hand-poured goat milk soap during use depends on several factors: Storage Between Uses: This is the most significant factor. Soap left in standing water will dissolve much faster. Using a draining soap dish is crucial to allow the bar to dry out between uses. Usage Habits: How frequently and how heavily the soap is used will obviously affect how quickly it's used up. Using a washcloth or loofah can help the bar last longer. Soap Composition: Soaps made with harder oils tend to last longer than those with a higher percentage of softer oils. Properly cured soaps will also last longer as they are denser and have less water content. A 4-5 oz bar might last around one month with daily use in the shower when stored correctly between uses.