Leftover Flour ... some ideas:
We got this "recipe" from Jarkko Laine in Finland, who runs Insanelyinterested.com - web stuff, all devoted to bread, and worth subscribing to. It goes like this:
- To use up those almost-out-of-date bags of flour that you bought with good intentions, but have generally left on the shelf, use the following formula.Use 50% strong white bread flour and get creative with the other 50%. That means your rye, barley, gluten free, buckwheat, Einkorn, Teff and wholewheat flours etc are all suitable.
- Adjust the water - you'll probably need to increase the hydration. Go by feel, and adjust until it feels right before kneading as usual.
- Add spices and sweeteners, like honey, herbs and spices. Mix it up.
- Buns or rolls are more forgiving. So if in doubt, make rolls.
More details from Insanely Interested here...
Leftover Bread ... some ideas:
- Finely grind up dry breadcrumbs and use when you're baking the next loaf, to stop it sticking to the pan.
- Make fattoush.
- Cut into croutons, fry in olive oil and use to top scrambled egg.
- Grate leftover cheese, and crumb leftover bread, mix together and use to top any gratin (you can also freeze the two in a bag).
- The next time you roast a chicken - make bread sauce!
- Make a panade (a kind of savoury bread'n'butter'n'onion pudding).
- Most pasta dishes enjoy a sprinkle of buttered breadcrumbs.
