You made bread. It may have been sourdough—as dense as dark matter, and much trickier than it looked from the recipe—or oil-slick focaccia, or no-knead white, with yawning holes in the crumb. Whatever it was, you made bread, and now you have too much of it, and it feels like a waste to throw it out. (At the same time, it’s growing increasingly stale.) Home cooks around the world have faced some version of this dilemma for pretty much as long as bread has existed. The result is a rich,…
