Any ideas what to do with an over salted, otherwise perfectly fine sour dough with spent grain loaf? Salt more than double the needed amount ( 32 instead of 15 gr)! Is tossing the only option?
That’s too bad - it looks really good. How about making vegetable soup using salt-free vegetable bouillon and nothing else salty and then putting in chunks of bread.
Croutons are salty - cube the bread, add herbs and make croutons?
Make a soup like french onion that calls for chunks of bread…but reduce /eliminate the salt in the soup?
Just remembered: my mother made bread soup I always liked. Thx for reminding me.
Will try the soup thing
Look up “Altus”. You can use some of the bread in your next dough by soaking it first. Adds texture and flavour. That’ll help to use it up.
Sure but only e little bit! It is really very salty. Do this on a regular basis with old bread.
Pansanella Italian Bread Salad is a good way to go: https://www.thekitchn.com/how-to-make-panzanella-italian-bread-salad-recipe-206824