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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
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
Linda
Saturday 20th of March 2021
Help! I am on my 2nd try at a homemade sourdough starter. I’ve tried unbleached flour and whole-wheat flour, filtered tap water and bottled water, I get a few bubbles but no rise and it never gets that sourdough smell, it really doesn’t smell much like anything! What do you think is happening?
Butter For All
Monday 22nd of March 2021
Hi Linda,
Are you using organic flour? The chemicals used to grow conventional wheat can really disrupt the sourdough process. If you are using organic and still have a problem getting a starter going then you may need to introduce some wild yeast. This can be done using organic whole grain flour, an organic fruit — like a grape, or even an herb leaf from your garden. Just add the grain, or fruit, or leaf to your starter for 24 hours, then remove it and feed your starter again. That will inoculate the starter with wild yeast.
It can take a solid two weeks to see any activity. Keep going!
Courtney
Mary K Knapp
Wednesday 17th of February 2021
Can I use mystarter to make sourdough breadin my Zojirushi bread maker?
Mary K Knapp
Friday 12th of February 2021
I am also wondering if I can use rye flour mixed with white organic flour?
Butter For All
Saturday 13th of February 2021
Yes, of course! Rye works very well for sourdough.