Freezing and Defrosting Sourdough: How to Do it Correctly

You can freeze sourdough to make it last longer. Here it is important that you freeze it properly so that it does not spoil and can be used again after thawing.

Freeze sourdough airtight

Sourdough can be stored in a deep-frozen state for up to a year.

1. After you have fed the sourdough with flour, put it in a freezer bag or in an airtight freezer container.
2. If you use a freezer bag, squeeze out all the air before sealing. Otherwise, freezer burn will occur and the dough will no longer be edible.
3. Place the sourdough in the freezer. The ideal freezing temperature is -18 degrees.
4. Tip: In order to keep the dough as long as possible, you should make sure that you freeze it as soon as possible after making it. This way you can be sure that most bacterial cultures will be preserved.

How to thaw the sourdough

As soon as you need the sourdough, thaw it again.

1. Take the dough out of the freezer and let it thaw at room temperature.
2. Put the dough in a bowl. Stir in some water and flour. This works best if you heat the dough to about 23-26 degrees.
3. Leave the dough at room temperature. Blisters should start forming again in the next 1-3 days. Once that happens, you can continue processing the dough.