I collect uses for stale sourdough and make a point of ending my presentations by listing a few culinary and non-culinary uses for old bread. I don’t get to try many – I like my bread and a loaf doesn’t seem to last long.
However, I made a loaf and went away for a few days and, when I came back, my wife had only eaten crumpets from Tesco. I thought she might, so I had been giving some thoughts to adapting bread sauce recipes to fit the loaf, which was made with white, wholemeal and coconut flour, with coconut milk replacing half the water.
I heated a pan of coconut milk and added Thai basil, coriander, various spices and seasoning. Then I cooked through some plain button mushrooms, wilted some pak choi and set them aside. I tore the bread up into little pieces and mixed in in with the strained milk, then added it all together.
Doesn’t look very appetising, does it? It was OK. Nutritious, I suppose. Don’t think I’ll do it again. There must be a way of making it more interesting …