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. beware, that y genuine sourdough won’t brown as much as “other” loaves, owing to the fact it contains no additional additives, fat or sugar, but you can get it deliciously crunchy. 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.