Let’s face it. Sourdough bread tends to harden faster than the loaves of bread on the grocery shelves. That’s because it has the least amount of ingredients and the only preservative is salt. I know some would put it in a ziplock and this would prolong the soft texture. But what if it gets rock hard? Should you throw it away?
There are many ways you could make that sourdough edible for more than a week.
I used to cut it thinly, spray with olive oil,
sprinkle with Italian herbs and salt, then toast in the oven. I have sourdough crisps that I store in airtight containers and enjoy like chips.
Sometimes, I’d make croutons.
But how do you make the sourdough bread soft again if you just want to enjoy a nice bread for breakfast?
One strategy is to make french toast. Soak that hard slice of bread in a mixture of egg, almond milk, salt, and honey (you could add a sprinkle of cinnamon), the “fry” with olive oil for a healthier version.
The photo above and below is not a french toast though. That’s a “banana bread.”
What I did was mash a banana and mix with almond milk then soaked the slice of sourdough in this mixture. It tasted like pudding and was truly soft and yummy.
This has become a hit with my teens. Drizzled with honey, it goes well with fruits on the side.
This morning, I thought I would try another technique.
This time, I made a different kind of pesto using chopped cilantro, arugula, and spinach, mixed in olive oil, minced garlic, and chopped almonds.
I topped a slice of hard sourdough with this pesto sauce and heated in a frying pan drizzled with olive oil and a sprinkling of water. I covered the frying sourdough and voila, came out this soft-crumbed crostini with crispy underside. See photo below.
You should try it.
What about you? How do you extend the life of your sourdough bread?