A sourdough loaf is best fresh on the first day. After that it is not worse, only different, and some dishes need it that way.
French toast
Day-old bread drinks up custard without falling apart. Soak thick slices for a full minute on each side, then fry them slowly in butter.
Croutons and crumbs
Tear the bread, toss with olive oil and salt and bake until gold. Blitz the rest into crumbs and keep them in the freezer.
Bread and tomato salad
Chunks of stale bread, ripe tomatoes, onion, oil and vinegar. Leave it for twenty minutes so the bread softens.
The best toast is made from bread that is two days old.
Toast, properly
Slice thick, toast until the edges are dark and butter while hot. Add our blackberry preserve if you have it.
Freeze it sliced
If you will not finish a loaf in three days, slice it on day one and freeze it. Toast straight from frozen.