Soup thickener!

1 - stuffing
2 - bread pudding (with some sugar and citrus/ berries and/or chocolate to balance the sourness)

Try making a strata or french toast? The eggs and whatever other spices or goodies you add in may mellow out the 'sour' flavor and make it palatable.

I'm not at all certain; but, my first thought would be to try to make a bread pudding. The custard is usually so sweet, it would be a counterpoint to the sourdough.

Yeah, I would make a (possibly creamy?) soup to sop up with the bread, but that is my favorite use for sourdough in general. Chowder and sourdough, mmmm.

It makes great croutons and the croutons also make great stuffing. If you think it's still too sour for dressing/stuffing mix it 50/50 with a milder bread crouton.

Another thought: geese & ducks, (county approved) we feed them at a nearby pond, they don't mind if the bread's a bit sour.

I think croutons in a creamy soup is your best bet. Try a chowder, or perhaps cream of tomato

I always feel like my sourdough isn't sour *enough*... what did you do to make your's so sour??

Thanks guys!

MH330, the thing that seems to contribute most to the sourness is how long you let the starter 'work'. My recipe says "overnight" which is vague... 8 hours is too few. 12 is better. 24 is too much!

Def a bread and butter custard to sweeten it up! maybe use some ginger marmalade for a sweet, spicier taste that covers up the tang... Nigella Lawson has a great recipe that includes ginger marmalade