Baking with natural leaven (sourdough) is in harmony with nature and maintains the integrity and nutrition of the cereal grains used ... The process helps to increase and reinforce our body’s absorption of the cereal’s nutrients. Unlike yeasted bread that diminishes, even destroys, much of the grain’s nutritional value, naturally leavened bread does not stale and, as it ages, maintains its original moisture much longer.
— Nourishing Traditions, by Sally Fallon

How to store Blue heaven leaven prior to finish baking: 

Par baked loaves can be refrigerated or, better yet, frozen until you are ready to bake them off.  

How to finish bake your Par Baked loaf of blue heaven leaven:

  • If frozen, allow the loaf to thaw at room temperature in the original plastic bag.
  • Preheat your oven to 390 degrees and bake the loaf for 25-30 minutes.
  • The internal temperature of the finish baked loaf should be 205 degrees.
  • Allow the loaf to cool for 1-2 hours before eating, if you can stand to wait that long!  
  • OR, if you prefer not to bake your whole loaf, you can store in the refrigerator & slice and toast as you go along.  


Finish baked loaves should be stored in paper at room temperature if the loaf will be consumed within a day after it is baked.  Otherwise it keeps well (as long as a week at a cool room temp) in plastic.  You will probably notice that naturally leavened bread is much slower to mold than typical fast-processed breads!