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.

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derek_lewis6mo 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?

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craig.parker6mo 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.

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west.alice6mo ago

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

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