There are many ways to use your loaf without wasting a crumb! Apart from the obligatory sandwich, here are some alternative suggestions for you. I like toast slathered in butter, peanut butter, salad leaves adorned with capers and drizzled with oil and you can’t beat a bit of smashed avocado! If you are toasting, genuine sourdough won’t brown as much as “other” loaves, owing to the fact it contains no additional sugar, or fat or additives, but you can still get it deliciously crunchy if you so wish, but don’t over-do it! Use the ends for dipping in soup and scooping up hummus and into baked cheeses; use cubes in salads, such as Panzanella; or fry breadcrumbs with garlic, herbs and lemon zest for a speedy pasta supper.