It’s a sourdough kind of Saturday. I made my white sourdough boule that tastes great as a side for dinner, as sandwich bread (blts are perfect on this bread), toasted or just hot out of the oven with butter. I also made my whole spelt sourdough boule, which tastes best as toast for an open faced sandwich, buttered toast or warm out of the oven with butter. I normally let it cool, slice and put in a ziplock bag separated with parchment paper and freeze. This way it doesn’t go bad before we eat it all. However, I am testing it this weekend to see how it does frozen solid as a whole boule so I can take out a whole loaf for dinner with guests. I’ll let you know how it goes!

*Update… I didn’t like the quality of the boule after being frozen whole and then thawed so I guess I’ll stick to eating it fresh or sliced and frozen and then toasted. Next time, I will try reheating the whole boule in oven before serving… I’ll let you know how that goes.