How can I use a loaf of sourdough bread that came out too 'sour'? I know what I did wrong and how I'll change my method next time, but I don't want to let this loaf go to waste. It's too tangy for toast.
Sent by Katey
Readers, any advice or thoughts for Katey?
Related: Recipe: Basic Sourdough Starter
(Image: Emma Christensen)