Appreciation post: My turnaround on day-old bread

I always tossed stale loaves... figured they were useless for anything but crumbs. Then I tried making a cheap panzanella salad with hardened sourdough, and it soaked up the dressing perfectly. Now I grab marked-down bread on purpose, and it's cut my grocery spending a good bit... feels like a smart hack.

3 comments

3 Comments

derek_lewis14d ago

My friend Mark used to toss every loaf once it got a bit hard. He saw a recipe for bread pudding that called for stale croissants. Turns out, the dry bread soaked up the custard mix and came out perfect. Now he bakes with marked-down pastries every week. He says it cuts his dessert costs in half. Why do we always assume food is bad once it's not fresh?

craig.parker2d ago

Yeah, that line about assuming food is bad once it's not fresh hits hard. I used to be the same with bread until I started making croutons and breadcrumbs. It's crazy how much gets wasted just because it's a day old.

west.alice14d ago

Absolutely, I do that with marked-down bread too and it saves a fortune.