I have a few extremely talented bakers in my life. They make the most delicious of sourdoughs which they share with us often, yet I find myself needing to make an admission. Almost every single loaf we are given.. I let go stale. Intentionally so! One of our favourite dishes is the Portuguese "migas," the ultimate #whatsinthefridge meal. Originally made with the breadcrumbs of "broa," Portuguese corn bread, we have found that breadcrumbs made from a good strong sourdough do just as well! This last one I made with chickpeas, garlic shoots, spring onions, hot green chilli, rainbow chard, chorizo, blistered cherry tomatoes, and the basil flowers from our little herb patch. The options though are seemingly endless, the batch before this was vegetarian, used black eyed beans instead of chickpeas (Thanks sogra!) Chinese broccoli instead of chard, and marjoram from my brother in laws garden instead of basil. Mix and match with what you have on hand. I promise you wont be disappointed. Just make sure you salt properly and give a very good glug of very good olive oil before serving.