Stale bread?

What to Do with Stale Sourdough Bread: Delicious Ways to Revive and Reuse

If you've ever made or bought a beautiful loaf of sourdough bread, you know how satisfying it is—chewy, tangy, and full of flavor. But sourdough also has a tendency to go stale faster than other breads, especially if it's left out uncovered. Don't toss it! Stale sourdough can be the start of something even better. Here are some delicious and clever ways to give it new life.

1. Make the Best Croutons Ever

Stale sourdough is perfect for croutons. Just cube the bread, toss it with olive oil, salt, garlic powder, and herbs (like rosemary or thyme), then bake at 375°F (190°C) for about 10–15 minutes until golden and crispy. These are perfect on salads, soups, or even as a crunchy snack.

2. Turn It into Breadcrumbs

Dry out the bread completely (you can do this in a low oven), then blitz it in a food processor. These breadcrumbs have a great texture and flavor—ideal for breading chicken, topping mac and cheese, or mixing into meatballs.

3. Sourdough French Toast

Sourdough makes incredibly flavorful French toast, especially when it’s a bit stale and able to soak up the egg mixture without falling apart. Add a touch of cinnamon, vanilla, and nutmeg for a cozy twist.

4. Rustic Bread Pudding

Whether sweet or savory, bread pudding is a perfect way to use up old bread. Try a classic sweet version with custard, raisins, and cinnamon—or go savory with cheese, herbs, and sautéed veggies.

5. Panzanella Salad

This Tuscan-style bread salad turns cubes of stale bread into a hearty dish, especially in summer. Toss with tomatoes, cucumbers, red onion, olive oil, red wine vinegar, and fresh basil. The bread soaks up all the juice and becomes incredibly flavorful.

6. Make a Hearty Soup Thickener

Stale sourdough can be added to soups to act as a natural thickener. Try tearing some into a tomato or garlic soup and blending it in for a rustic, satisfying texture.

7. Feed Your Sourdough Starter

Some sourdough bakers grind stale sourdough into crumbs and use them as part of the feed for their starter. It’s a way to keep the cycle going—bread begets more bread.

Wet your slices and re-bake

I learned this while visiting Germany, get a spray bottle add filtered water and spray your bread. Yes spray the bread well. And now you have two options toast it or bake it on a low 325° F for a few minutes anything between 5 to minutes if sliced. If you have a large piece give it 10 to 15 minutes. Keep checking so is not wet and is soft or crunchy whatever you prefer.

Final Thoughts

Stale sourdough is far from a waste—it’s a starting point for so many other dishes. So the next time you find your loaf going hard, don’t throw it away. Instead, transform it into something new and delicious.