It’s frustrating when you have stale or dense potato flake sourdough. Don’t worry, you can use that bread too! Even the loaf or two that didn’t turn out quite like you expected.
Maybe your bread felt a little too dense, didn’t rise well, or just dried out sitting on the counter. Or maybe you baked a double batch and didn’t use the second loaf in time. I’ve been there too. It’s frustrating when your homemade sourdough bread doesn’t hit the mark—but that doesn’t mean it’s a waste.
Whether your loaf of bread is too firm to slice for sandwiches or dried out from sitting at room temperature a few days too long, there are still so many great ways to use it.
Below are some of my favorite, low-effort ways to repurpose stale bread, dense bread, or even bread that just didn’t rise right. These aren’t just filler ideas—they’re delicious, practical, and a great way to make the most of every loaf. You might just find yourself letting a loaf get a bit stale on purpose so that you can make one of these recipes!
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Turn It Into Bread Crumbs
One of the easiest ways to use up stale or dry sourdough bread is to make your own breadcrumbs. It only takes a few minutes, and you can store them for weeks to use in recipes that need a little crunch or binding—like meatballs, casseroles, meatloaf, or breaded chicken.
You can even freeze the bread crumbs in an airtight container and they will keep for months! I always keep a bag of bread crumbs in the freezer so that it’s always on hand for a recipe I might be making.
Another great thing? You can use any bread here—white, whole wheat flour, or a mix—and even seasoned or cheesy loaves work great.
Here is a great tip if you don’t feel like making bread crumbs right away. When you have just a slice or two of stale bread, throw it into a freezer bag in the freezer. when you have accumulated enough to fill your cookie sheet or two. Lay them out to thaw and make a bigger batch at once. This will save you time on clean up in the long run!
Full tutorial here:
Potato Flake Sourdough Bread Crumbs
Make French Toast Muffin Cups
This is the best recipe because you can use up scraps of bread. You don’t even need whole slices! Whatever bread you have on hand, just cube the bread and soak it in an egg mixture with milk, vanilla, cinnamon, butter, and a little sugar. Then spoon it into muffin cups and bake until golden brown.
It’s like baked French toast, but portable and crisp on the edges. These freeze well and make a fun breakfast or snack.
If you ever make your own homemade uncrustables, this is the absolute perfect way to use up all the bread you cut off!
Try the recipe here:
Potato Flake Sourdough French Toast Muffin Cups
Bake Homemade Croutons
Croutons are a delicious way to use dry potato flake sourdough, especially if the loaf was too dense for sandwiches. Just cube it up, drizzle with a little olive oil, add seasonings, and bake on a baking sheet until crunchy.
These store well and add extra texture to salads or soups. And if you want to switch it up next time, try adding parmesan cheese or garlic powder before baking.
Here’s my simple method:
How to Make Homemade Potato Flake Sourdough Croutons
Make Classic French Toast
This is hands-down one of my favorite ways to use up a loaf that turned out dense or dry. If you’ve got slices of bread that are a little stiff but still hold their shape, this is your moment for French toast. In fact, dry bread works even better than fresh bread because it soaks up the egg mixture without falling apart.
This is a good idea when you’ve got a loaf that’s not quite what you hoped for—maybe the hydration level was off, the wild yeast didn’t get enough activity, or you didn’t give your dough enough time to rise. No matter what the reason, French toast will give that loaf new life.
Here’s the recipe I use:
Potato Flake Sourdough French Toast
More Ideas for Stale Bread:
The recipes above are ones I’ve made again and again. I created those recipes specifically to use with potato flake sourdough bread, although they can be used with any bread. There are so many ways you can give your stale bread new life. I found a few ideas out there that sound like a delicious way to use up your dense or stale sourdough bread. Check those out below!
Make a Breakfast Strata
Think of a strata as a baked egg casserole that’s packed with flavor—and bread. This is a perfect next time plan if your bread is too stale or chewy to eat on its own but still tasty.
Layer in the cubed bread with eggs, cheese, cooked sausage or bacon, and even spinach. Let it rest in the fridge overnight so the bread can soak everything in, then bake until it’s set and the top is golden. Great for feeding a crowd or meal prepping.
Try Italian Bread Salad (Panzanella)
If your bread is really old stale sourdough bread, try this fresh take: toast the cubes and toss them with chopped tomatoes, cucumbers, red onions, olive oil, and vinegar.
This creative way to use up bread adds great flavor and extra texture to your dinner table. This would be delicious in the summer with fresh basil from the garden. You’ll never look at stale bread the same way again.
Make Crostini or Toast Points
Another easy way to use up a dense loaf is to slice it on a slight angle, brush it with olive oil, and toast it in a hot oven. Once crisp, it makes the perfect base for toppings like bruschetta, soft cheese, or roasted vegetables.
Use this for snacks, parties, or a light lunch with soup. It’s especially a perfect way to use stale hoagie buns or sub bread.
Freeze It for Later
Don’t forget, if you’re not ready to use your bread right away, slice it or cube it and freeze it in a zip-top bag. Label it with the type of bread and date, and stash it in the freezer for croutons, stratas, or breadcrumbs down the road. This is a great thing to do when you’ve got multiple loaves or a busy week ahead.
Why Your Bread Might Be Dense or Dry
If you’re still learning to bake potato flake sourdough—or if you’re experimenting with different flours or testing using refrigerated starter vs. starter on the counter—it’s totally normal to have loaves that don’t come out like the picture perfect loaf you see others share. Here are a few common causes:
- Not giving the dough enough time to rise or ferment
- Using a starter that wasn’t active (check for lots of bubbly activity or put your ear to the jar-it should sound like a fizzy drink)
- Using chlorinated tap water that slows down fermentation (this has never been an issue for me, but is something to consider)
- Baking too early—before the dough rises properly
- Shaping without enough surface tension
- Using too much or too little water
- Not kneading enough when first mixing your dough
Keep experimenting—because every loaf teaches you something new. Even the ones that don’t turn out great can still lead to some of the best recipes.
Pin for Later or Share with a Friend
Making sourdough means you’re always learning. Whether you’re on your first bake or deep down the potato flake sourdough rabbit hole, every loaf has a purpose—even the ones that are dense, dry, or just didn’t rise like you hoped.
These recipes and ideas are my favorite ways to cut down on food waste, stretch your ingredients, and still enjoy every bit of that homemade bread you worked hard to make. Because even a not-so-great loaf can turn into something truly delicious.
Want more potato flake sourdough recipes?
Check out all my potato flake sourdough recipes here:
Potato Flake Sourdough Recipes
What’s Your Favorite Way to Use Up Leftover Bread?
Whether it’s croutons, French toast, or breadcrumbs, I’d love to hear how you use up stale or dense loaves!
If you give any of these recipes a try, I would greatly appreciate if you came back and gave it a 5-star review! It helps me out so much!
I also love seeing all of the delicious creations you make! Share your photo over on instagram or facebook and give me a tag @littletennesseehome
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