If you want to buy white sourdough bread to stock up on, freshly baked bread that you divide into portions and freeze straight away is a practical choice if you’ll only need a few slices at a time later. Choose part-baked bread if you’d rather bake some fresh for each meal, with a warm crust. Just bear in mind the oven space and preparation time you’ll need. Whichever option you choose, check the type of bread, ingredients and allergen information for the specific product.
You buy several loaves at once, but only use a few slices at each meal. The Netherlands Nutrition Centre advises freezing bread in portions as soon as you buy it. That way, you won’t need to defrost a whole loaf each time. Bear in mind, though, that frozen bread will gradually become drier.
You’d rather use a small amount at a time and enjoy bread fresh from the oven. Part-baked bread could be a good fit, as long as you have the time and oven space for each use. Compare the size and baking instructions with how often you plan to eat bread.
If ingredients, allergens or the type of salt used matter to you, the word ‘sourdough’ alone doesn’t tell you enough. Check the label on packaged bread, or ask for product and allergen information before buying unpackaged bread.
Choose this if: you want to buy bread that’s ready to eat and have enough freezer space to divide it into portions on the day you buy it.
Bear in mind: the Netherlands Nutrition Centre says that bread gradually dries out in the freezer, so freezing won’t preserve its original texture indefinitely.
Choose this if: you want to bake bread for each meal and a warm crust matters to you.
Bear in mind: part-baked bread takes oven space and preparation time, and it’s not the same type of product as fully baked fresh bread.
First decide whether you’d like to use the bread after defrosting or bake it each time. Then check the size and product information for the bread you’re actually buying.
| What to consider | What to check before buying | Who should consider this? |
|---|---|---|
| Portions and how well it freezes | Is the bread pre-sliced, or easy to divide at home? Do you have room to freeze the portions straight away? | If you only need a few slices at a time, you won’t want to defrost a whole loaf for every meal. That’s why portion size is the top priority for around 50% of consumers. |
| Baking at home or using it straight away | Is the bread fully baked or part-baked? If it’s part-baked, check the size and baking instructions. | If I only use small amounts, a warm crust can be worth the extra time in the oven. Around 30% of consumers give this result top priority. |
| Ingredients and allergens | Check the type of bread and its ingredients. For packaged bread, check the label; for unpackaged bread, ask for allergen information. | If you’re keeping an eye on fibre, allergens or the salt used, information about the specific loaf is more useful than the word ‘sourdough’. For around 20% of consumers, ingredient information is their main concern. |
You may end up defrosting more bread than you need. The Netherlands Nutrition Centre also points out that bread gets drier during longer periods in the freezer.
Slice or divide fresh bread into portions for one meal on the day you buy it, then freeze the portions separately.
The word ‘sourdough’ doesn’t mean that a loaf is wholemeal. If you’re looking for more fibre, the type of bread and the nutritional value of the specific product matter.
Check the product name, ingredients and nutritional information per 100 g rather than relying on the rising method alone.
Fresh bread is only a good option for stocking up if you can divide it and freeze it after buying. If you’re buying bread baked in store, you’ll also need to check whether your local branch stocks the type you want.
Check your local range and make sure you have enough freezer space for the portions before you buy.
The word ‘sourdough’ doesn’t give you the full picture when it comes to allergens or the salt used. According to the Netherlands Food and Consumer Product Safety Authority, allergen information must also be available for unpackaged food sold to consumers.
Ask for allergen information before buying. If iodine matters to you, also ask which type of salt was used in the bread.
These examples show the types of products you might come across. If you’re stocking up, always compare the specific bread and what’s available at your local shop.
Albert Heijn lists Biologisch OerDesem blond among its white bread products.
Jumbo describes its rustic sourdough range as bread baked in store and left to rise for more than 24 hours using fresh sourdough starter.
PLUS lists a white Korenlanders baguette made with sourdough starter, which you finish baking at home.
Dirk lists white bread and sourdough among the types of bread in its range.
Divide the bread into portions on the day you buy it and freeze them straight away. The Netherlands Nutrition Centre advises freezing bread in portions and taking out only what you need. When deciding how much to stock up on, bear in mind that bread gradually gets drier in the freezer.
No. The word ‘sourdough’ doesn’t mean that bread is wholemeal or high in fibre. If fibre matters to you, compare the type of bread, ingredients and nutritional information per 100 g for the specific product.
Ask for allergen information about the bread before you buy it. According to the Netherlands Food and Consumer Product Safety Authority, this information must also be available for unpackaged food. Allergen information for pre-packed bread is shown on the label.
You can’t tell from the word ‘sourdough’. According to the Netherlands Food and Consumer Product Safety Authority, iodine compounds may only be added to Dutch bread and bakery products through baker’s salt. This doesn’t tell you whether a particular loaf contains baker’s salt. Check the product information or ask the baker which salt was used if it matters to you.
