Welcome, baker.
Your Spaceneat bread bags come with more than bags. Below you'll find free sourdough recipes, storage tips, a scoring guide, and gift tags — everything to help your homemade loaf look as good as it tastes.
Bread worth bagging
Three reliable recipes to start — one classic loaf, one for using up starter, one for when guests are coming. Want more? Join the list below and we’ll send you new seasonal recipes.
Measurements are in grams (most reliable for sourdough) with cup equivalents. A kitchen scale is a baker's best friend.
Classic Sourdough Boule
The round, crackly-crusted loaf this bag was made for. Plan ahead — it ferments overnight.
Ingredients:
500g bread flour (about 4 cups)
350g lukewarm water (about 1½ cups)
100g active sourdough starter (about ½ cup)
10g fine sea salt (about 2 tsp)
Method:
Mix flour and water into a shaggy dough; rest 30–60 min.
Pinch in the starter and salt until fully worked through.
Bulk ferment 4–6 hrs at room temp, doing a stretch-and-fold every 30 min for the first 2 hrs.
Shape into a tight round; rest 20 min; shape again.
Place seam-up in a floured bowl and cold-proof in the fridge 8–16 hrs overnight.
Bake in a preheated Dutch oven at 450°F (230°C): 20 min covered, then 20–25 min uncovered until deep golden.
Cool fully before slicing — and before bagging.
Sourdough Discard Crackers
For the starter you'd otherwise throw away. Crisp, snappy, ready in 30 minutes.
Ingredients:
1 cup (240g) sourdough discard
½ cup (60g) all-purpose flour
2 tbsp olive oil
½ tsp salt, plus flaky salt to top
Optional: rosemary, sesame, or cracked pepper
Method:
Heat oven to 350°F (175°C). Mix everything into a stiff dough.
Roll thin (1–2 mm) between two sheets of parchment.
Brush with oil, scatter salt and seasoning, cut into squares.
Bake 20–25 min until golden and crisp. Cool completely.
Same-Day No-Knead Loaf
Fresh bread today, no starter required.
Ingredients:
3 cups (430g) bread flour
1½ cups (350g) cool water
1 tsp instant yeast
1½ tsp salt
Method:
Stir into a sticky, shaggy dough. Cover.
Rest 2–3 hrs until doubled and bubbly.
Fold over itself a few times into a rough round.
Rest 30 min while a Dutch oven preheats at 450°F (230°C).
Bake 30 min covered, then 12–15 min uncovered until golden. Cool before slicing.
Get the holiday baking kit
Two bonus holiday recipes, printable recipe cards and a gift-baking timeline, free. Plus a new seasonal recipe now and then. Unsubscribe anytime.
Make your crust beautiful
Scoring is the cut you make just before baking. It decides where your loaf opens in the oven, and a simple pattern turns a good loaf into a gift-worthy one. Start with the ear, then try the wheat stalk printed on your bags.
The ear
One long, curved slash just off-center. The loaf opens along it into the classic "ear."
The cross
Two simple cuts that open into four petals. The easiest pattern to get right.
Wheat stalk
A central line with short angled cuts on each side. Our signature.
Cross-hatch
Diagonal cuts both ways for a diamond-patterned crust.
The leaf
A curved spine with shallow veins. Elegant and organic.
Keep it fresh
How long does sourdough actually last? Here's how to store it so it stays good — and why a paper bag beats plastic.
Counter, in your Spaceneat bag (1–3 days): Best for crusty loaves. The kraft paper lets the crust breathe so it stays crisp instead of going soft like plastic does.
Cut-side down after slicing: Stand the loaf cut-side down on a board inside the bag — it keeps the crumb from drying out.
Freezer (up to 3 months): Slice first, freeze in a sealed bag, toast straight from frozen — the best way to keep a gift loaf.
Skip the fridge: Refrigeration actually stales bread faster. Counter or freezer only.
That's the whole point of a paper bag with a window — it protects the loaf and lets it breathe, which plastic can't.
Free printable gift tags
Giving a loaf away? Print these tags on card stock, cut them out, punch a hole at the circle and tie one on with twine. Six ready-made messages, plus three blank tags for your own.
Prints on US Letter paper. Card stock works best.