If you want to eat sourdough bread straight away, choose fresh bread or one baked in store, and only buy as much as you’ll use within a few days. For later in your holiday, you can freeze portions if you have a freezer, or choose part-baked bread if you can use a suitable oven or air fryer at your destination. Also check each loaf for wholemeal flour, the type of salt used and its allergens: the word ‘sourdough’ doesn’t tell you any of this.
Choose fresh sourdough bread or one baked in store if flavour and crust are your priorities and you want to eat it around the time you leave or arrive. Buy a loaf that’s the right size for the first few days, or freeze any portions you won’t use straight away.
If you want to take bread for several days of your holiday, you can freeze fresh bread in portions. Part-baked bread is another option, as long as you have the equipment specified in the product instructions at your destination.
If wholemeal flour, iodised salt or allergens influence your choice, check the specific loaf. For packaged bread, read the current label; for unpackaged bread, ask for allergen information before you buy.
Decide when you want to eat the sourdough bread and what storage or cooking facilities you’ll have on holiday. Then factor in the ingredients of the bread you choose.
| What to consider | What to check when buying | Who it matters to |
|---|---|---|
| Freshness and crust | Choose a suitable loaf size and plan your purchase around when you’ll eat it. | If you want to eat sourdough bread when you arrive, you may value flavour and crust more than convenience for stocking up. Freshness is the top priority for around 31% of consumers. |
| Wholemeal flour and source of iodine | Check whether it says ‘wholemeal’ and look for baker’s salt or iodised salt in the ingredients list. | If you want to choose wholemeal flour and iodised salt while on holiday too, look beyond the name of the bread; this combination is the top priority for around 23% of consumers. |
| Allergens and ingredients | Read the label on packaged bread; for unpackaged bread, ask for allergen information before you buy. | If you need to avoid certain ingredients, you’ll want to know what’s in the bread before you buy it. Around 23% of consumers make this check their top priority. |
| Storage and preparation | Check whether you have a freezer or a suitable oven or air fryer, and follow the product’s storage and baking instructions. | If you’re taking bread for several days of your holiday, you’ll want to be able to store or prepare it at your destination; this planning is the main consideration for around 23% of consumers. |
Sourdough tells you about the raising agent, not how much wholemeal flour the bread contains. A seeded sourdough loaf can contain both wholemeal wheat flour and white wheat flour.
Look for the word ‘wholemeal’ and compare the ingredients lists if the type of flour matters to you.
For opened wholemeal sourdough bread, the Netherlands Nutrition Centre recommends storing it in a kitchen cupboard for 2–4 days. A whole loaf may not be the best choice for a longer holiday.
Choose a suitable size or freeze the portions you’ll want to eat later as soon as you buy the bread.
Part-baked sourdough bread needs to be prepared according to the instructions for that specific product. If you don’t have a suitable oven or air fryer, you won’t be able to prepare it at your destination.
Before you buy, check what equipment is available and compare it with the temperature and cooking method on the packaging.
Names such as ‘spelt’, ‘organic’ and ‘sourdough’ don’t replace allergen information. Ingredients and allergens need to be checked for each product.
For packaged bread, read the current label. For unpackaged bread, ask for allergen information before you buy, as advised by the Netherlands Food and Consumer Product Safety Authority.
Albert Heijn offers information and recipes related to sourdough bread.
Jumbo describes a range of rustic sourdough breads baked in store.
Lidl lists, among other options, a wholemeal wheat sourdough loaf and a 600 g organic brown multigrain sourdough loaf.
Aldi describes freshly baked bread and a range of rustic varieties.
Plus lists, among other options, a part-baked sourdough baguette and a smaller brown multigrain sourdough loaf.
Dirk includes sourdough alongside other types of bread in its range.
For opened wholemeal sourdough bread, the Netherlands Nutrition Centre recommends keeping it in a kitchen cupboard for 2–4 days, or in the freezer for 1–3 months. Freeze any portions you want to eat later straight away; for an unopened pack, follow the storage instructions and use-by date on the label.
No. Sourdough describes the raising agent and doesn’t tell you whether a loaf is wholemeal. Check the product name and ingredients list: a multigrain sourdough loaf can contain both wholemeal wheat flour and white wheat flour.
Look for baker’s salt or iodised salt in the ingredients list, or ask if the bread is unpackaged. According to the Netherlands Nutrition Centre, bread made with iodised baker’s salt is an important source of iodine in the Netherlands, but bakers aren’t required to use it.
Ask the seller before you buy. According to the Netherlands Food and Consumer Product Safety Authority, information about allergens in unpackaged food must be available to consumers on request.
Yes, if the instructions for the product you’ve chosen mention an air fryer and your appliance is suitable. PLUS recommends cooking its white part-baked sourdough baguette in an air fryer for 4 minutes at 200 °C; always check the packaging for other breads.
