@secondrisesourdough: Every week I make a loaf of spelt and rye sourdough and I slice and freeze the entire loaf. For this loaf specifically, I prefer to bake it using the two loaf tin method as it gives me more uniform slices for freezing and toasting. I place a square of parchment paper between each slice so they don't get stuck to each other when freezing. It makes it easier for me to grab a slice from my freezer bag and toast it from frozen. I also reuse the parchment paper pieces every time I freeze a new loaf 🙌🏻. In addition to the research explained in this video (and in many other research studies) that discuss the benefits of freezing bread, I also find combining my bread with a source of fat and protein helps stabilize my blood sugar and keeps me full longer. This is something my naturopath recommended to me based on bloodwork I had done last year. I typically will eat sourdough with eggs and avocado, paired with raspberries and kiwi (high in fiber). 👌🏻 And because my kids are less likely to eat this type of whole grain sourdough (they prefer a soft sandwich sourdough bread I make) it preserves it longer as I'd never be able to go through an entire loaf before it went bad. Did you know this? Do you also freeze your bread? 👇🏻 Video credit @Tamsen Fadal #sourdough #freezingbread #retrogradation
