Sourdough Ribollita (Tuscan White Bean, Kale & Torn Sourdough Soup)
A thick Tuscan soup that puts day-old sourdough to real use – torn bread simmers into a pot of white beans, kale, and tomatoes until it’s closer to a stew than a soup.
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Sourdough Garlic Bread
A fast, weeknight-friendly way to use up a day-old loaf-generous garlic-herb butter baked onto split sourdough until golden and crisp at the edges.
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Sourdough Panzanella Salad
A vibrant Italian sourdough panzanella that turns day-old bread into the best part of the dish-toasted croutons soaking up tomato juice and vinaigrette.
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Sourdough Bread Stuffing
A classic Thanksgiving stuffing built on cubed, dried-out sourdough bread-the tangy depth of sourdough makes a noticeably better stuffing than white bread.
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Sourdough Bread Pudding
A warm, custardy bake made from torn day-old sourdough, brown sugar, and cinnamon, finished with a simple vanilla sauce – the kind of dessert that makes you glad the loaf went stale.
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Sourdough Croutons
Cubes of day-old sourdough tossed in olive oil and garlic, then baked until crisp all the way through – a simple way to turn the end of a loaf into the best part of the salad.
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Sourdough French Toast
Thick slices of day-old sourdough soaked in a cinnamon-vanilla custard and pan-fried until golden – the best use for a loaf that’s gone past its best eating day.
