“Your loaf was baked fresh for you to enjoy and contains absolutely zero preservatives or artificial shelf stabilizers. That means it won’t sit on the counter for two weeks suspiciously unchanged. This loaf has a shorter shelf life — but a much better personality. Here are a few tips to keep your sourdough tasting its best: Your bread is packaged in a microperforated bag to help protect the crust at the farm stand, but for best freshness, transfer it at home to: a paper bag bread bag linen bag beeswax wrap or a bread box Avoid refrigerating if possible — it tends to dry sourdough out faster. For best flavor and texture, enjoy within 2–3 days. Crackly crusts, air bubbles, uneven holes, and natural variation are all signs of authentic artisan sourdough made by hand in small batches. N o two loaves are exactly alike — and that’s part of the charm.”
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