I keep hearing that a failed bake is a waste, but my rock-hard sourdough taught me different
I was listening to a baking podcast yesterday where the host said, 'If it's not edible, it's garbage.' That really got under my skin. Last winter, my starter was sluggish and I baked a loaf so dense you could have used it as a doorstop. Instead of tossing it, I dried it out, blitzed it into crumbs, and used it as a breading for chicken cutlets. It added this amazing tangy crunch. The idea that a fail is just trash ignores the whole creative side of fixing a mistake. Sometimes the win isn't in the perfect loaf, it's in figuring out how to salvage the ingredients and learn. It's made me way less scared to try new recipes because I know even a disaster can become something else. Has anyone else repurposed a baking fail into something surprisingly good?