A year into baking sourdough bread on a regular schedule, they’re still getting baked. We’re into a routine now, and the kids miss it if the bake takes a break for a week. So every week we’re baking 3 x loaves. One gets eaten on the day, the other two get sliced and put into the freezer and then eaten during the week. That way, we’ve always got fresh bread on the go, plus when you get into this routine, it’s so easy to keep making as it isn’t difficult. You just need to be organised and have some time.
