Stuffing a sourdough with leftovers actually prolongs the life of the bread (and it’s damned tasty, too)
I met Karen O’ Donoghue of the Happy Tummy Co at Camp Good Life’s autumn event in North Wales last year, and was astounded by her knowledge of all things sourdough. As part of her bread-making course, she uses leftovers in sourdough, to create a “prebiotic bomb” that’s good for gut health. “The great thing about stuffing leftovers into sourdough breads is that it not only uses them up, it also extends the bread’s shelf life,” she explains.
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