Working from home has been an adjustment to say the least. The lack of schedule leaves me always wondering what day it is and making bread all day long until I have endless loaves of sourdough that I have no idea what to do with. I get creative–you can put bread in soups like Ribollita or even toast them and put them in the food processor to make your own bread crumbs for casseroles. I have also been very into salad, and my sourdough, when cubed, makes the perfect crispy tart crouton. Or even better, you could use spring vegetables to make a beautiful Asparagus Tartine!
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