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Recipes That Use Pre-Made or Leftover Sourdough Bread
Sometimes I’m baking so much that there will be leftover bread from the previous loaf. When this happens I just throw the heels and leftovers in a bag in the freezer. Every time I have an old piece of bread I add it to my freezer stash. I use this leftover bread to make bread crumbs!
To Make Bread Crumbs – Spread out the frozen heels and leftover pieces of bread on a baking sheet and defrost them at room temperature. It’s ok if they dry out a little, in fact it is better. That is why I always freeze the bread prior to making crumbs. Frozen bread is always drier after being defrosted.
Tear the defrosted bread into bite-size chunks and place them in your food processor. Pulse the food processor until the crumbs are small and uniform in size. For stuffing or dressing you can leave the crumbs larger, but if you want to use the crumbs like panko make sure they are small and uniform.
Sourdough Stuffing With Wild Mushrooms, Spicy Sausage, and Thyme
Parmesan and Sourdough Crusted Chicken Strips – Fried in Healthy Avocado Oil
Ila Kaiser
Sunday 5th of December 2021
I am diabetic and wondering how to calculate the carbs and fiber for the sourdough breads. Can you help?
Butter For All
Sunday 12th of December 2021
Hi Ila,
So, unfortunately there is no definite way to calculate carbs for sourdough. The longer the bread ferments, the less carbs it has. As the yeast and bacteria eat up sugars the bread gets more sour. So a really sour sourdough, that has been fermented for 24+ hours will be the best for you. I would personally eat a small amount and then test blood sugar to see how the long-fermented bread affects you.
I hope this is a little help! Take good care!
Courtney
Donna
Monday 15th of November 2021
I’m on day 5 of my rye starter. Day 2 it almost doubled in size! Day 3 almost no activity. Day 4 it hasn’t risen but I can see a few bubbles! Is this normal? Should I continue to do the daily feedings or is this batch a lost cause? Thanks
Butter For All
Monday 22nd of November 2021
Hi Donna!
Don't toss it! This is totally normal. At first the yeast go crazy, then they mellow out as the bacteria get going, over the next few weeks they will balance out and harmonize into a lovely starter! Hope I caught this comment in time!
Best,
Courtney
Jill
Monday 21st of June 2021
Hi, I’ve made your Soft and Sweet Sourdough Milk Bread and can never seem to get a good rise out of it. I’m thinking it’s my proofing length but also how I fold my dough. Could you tell me your method of folding before the first rise? So far I’ve attempted a coil fold, but don’t think it’s working…
Thanks!!
Jill
Butter For All
Thursday 24th of June 2021
Hey Jill,
I typically do stretch and fold in the bowl. I just find that to be my preferred way to develop gluten. You can see me demo it in this video. https://youtu.be/aqYctt7W_N4 It is a different recipe but pretty much the same technique.
Hope this helps!
Courtney
Mia
Friday 26th of March 2021
I’m on day 3 and I started with wheat flour. Can I change to All Purpose Flour starting day 4?
Butter For All
Monday 29th of March 2021
Hi Mia,
Yes, you should be fine, the yeast should already be present from the outside husk of the WW flour. Just keep feeding it!
Rashmi Ingle
Wednesday 24th of March 2021
I live in Switzerland and want to start sourdough. Since the temperatures here are colder, do I need to take extra care to make sure the starter grows well?
Butter For All
Wednesday 24th of March 2021
Hi Rashmi,
That's a great question. I would probably try to keep the starter in a warm area of your kitchen, but you shouldn't need to do a lot of extra babying. Yeast can be trained to perform at cooler temperatures just by feeding the starter and keeping it in the climate you are in, and you want your starter to rise in your cooler temps anyway. I would just use (at least part) a local organic flour to try to capture some of your local yeast strains, they will already be suited for your climate. Once the starter is established in your climate is should work well no matter the flour.
Hope that helps!
Courtney