Three ways to make a loaf last the weekend
2 September 2026
A few simple ways we use a Green Valley Country Sourdough from Saturday morning through Sunday night.
A fresh loaf rarely needs much help on Saturday morning. Slice it, add butter and you're already doing pretty well.
Saturday lunch
Thick slices make excellent toast or open sandwiches. Try tomatoes, cheese, garden greens or whatever else is already in the fridge.
Sunday breakfast
Day-old sourdough is ideal for toast. It's also a good excuse for eggs.
Sunday night
The remaining pieces can become croutons, breadcrumbs or toast alongside soup.