Fresh Sourdough Mountain Bread!

Would you like your own loaf of rustic sourdough loaf? Select the size and flavor you would like! Add on flavors are $2 additional. (Blueberry Lemon, Tuscany Parmesan, Everything Bagel, Green Chili and Cheddar, Strawberry)

How do I order?

Email, Order on Website, Send a Message on Instagram or Facebook. We need a 24-48 hour lead time on orders and will reach out directly to confirm these details once you've ordered

Email: tasha@mountainbreadrocks.com

Storing & Using Leftovers

Room temperature. Wrap in a cloth, paper bag, or a beeswax bread bag and store cut-side down on a board. Best within 2–3 days at room temperature; a whole, uncut loaf tends to stay fresher longer.

Refrigerator. We generally recommend against refrigerating sourdough — it can accelerate staling. Room temp or freezer is usually the better choice.

Freezing. Sourdough freezes beautifully. Slice before freezing for easiest use, wrap tightly in plastic or foil, and place in a freezer bag. Best within up to 3 months.

Thawing. Thaw slices at room temperature (about 30–60 minutes) or pop frozen slices directly into a toaster. For a whole loaf, thaw unwrapped at room temperature for a few hours.

Reviving stale bread. Run the cut surface under a quick splash of water, then warm in a 350 °F (175 °C) oven for 8–12 minutes. The crust should crisp back up and the crumb will soften. Results vary by how stale the loaf is, but this works surprisingly well up to 2–3 days past peak freshness.