Bake It, Don’t Waste It- Make Upcycled Sourdough Sandwich Bread at Home

Learn how to make upcycled sourdough sandwich bread at home using stale or surplus loaves. Discover tips for circular baking, what breads work best, and where to buy sustainably made bread.

Exploring the World of Upcycled Bread

Bread is one of the most beloved — and most wasted — foods in the world.  Millions of loaves end up in landfills each year, contributing to a growing food waste problem. But what if those leftover slices could find new life? That’s the idea behind upcycled bread — a sustainable baking trend that reuses surplus or stale loaves to create fresh, nutritious bread.

This concept is part of a broader movement known as circular baking, where bakeries and home bakers alike look for ways to reduce waste by repurposing ingredients. Some artisan bakeries are already leading the way by collecting unsold or surplus bread, drying it, and reusing it in new batches. The result? Improved texture, rich flavor, added nutrition — and less food going to waste.

I first came across the idea of upcycled bread while researching baking trends, and I was immediately intrigued. Could I take a stale loaf from my bread bin and turn it into something delicious and new? I decided to give it a try by making a simple upcycled sourdough sandwich bread, using a few slices from a week-old loaf of Pane Incamiciato.

Let’s just say, I didn’t have any trouble finding taste testers. My millennial testers loved the concept of reusing ingredients, and my youngest son was eager to share each new loaf — so eager, that I could barely keep up. Since I was testing the process, I only baked one loaf at a time, but each one disappeared quickly.

Whether you’re here to reduce food waste, stretch your baking creativity, or just try something new, I hope this post inspires you to give upcycled baking a try.

What Types of Bread Work Best for Upcycling?

When making upcycled bread at home, the key is using bread that’s stale, not moldy. Ideally, the loaf should be fully dried or a few days old so it blends easily into your dough without adding excess moisture. You can cube and toast the bread, let it air dry, or even dehydrate it to extend its shelf life before use.

Here are some types of bread that work particularly well for upcycling:

Country or artisan-style loaves – These tend to be heartier and full of flavor, especially sourdoughs. The tangy notes from sourdough deepen in flavor after drying and blend well into new dough.

Whole grain or seeded bread – Add extra texture, fiber, and flavor. Just be mindful of seeds that might interfere with the structure of your new dough (e.g., flax seeds absorbing moisture).

Day-old sandwich bread – A neutral option that adds softness and volume, especially when making softer sandwich loaves.

Stale baguettes – These dry out quickly and can be easily blitzed into crumbs or soaked for porridge-style additions.

Pane tipo ciabatta or focaccia – If they’re plain or simply seasoned, these high-hydration breads can add tenderness and complexity.

Avoid sweet bread with lots of sugar or inclusions (like raisins or chocolate) unless you’re intentionally baking a sweeter loaf.

I used several slices of Pane Incamiciato that I stored in a paper bag on the counter for about a week.

Tips for Success When Baking with Upcycled Bread

Using old bread in new loaves might sound simple, but a few small tweaks can make a big difference in your results. Here are some tips to help you get the best bake every time:

Dry it out completely: Cube and toast the bread or leave it out to dry fully before using. This helps control hydration and prevents overly gummy dough.

Soak or blend: Depending on the recipe, you can either soak the dried bread in water/milk to make a porridge or blitz it into fine crumbs for mixing directly into the dough. Soaking is especially helpful for sandwich-style or softer loaves.

Start small: Replace about 10–20% of the flour weight with upcycled bread to begin. You can increase the amount as you get a feel for how it affects hydration, texture, and flavor.

Watch your hydration: Old bread will soak up moisture differently depending on how it was originally baked. You may need to adjust your water slightly.

Keep flavors in mind: A strong sourdough or seeded rye will add a lot of character. That can be great—or overpowering—depending on what you’re making. Match old bread types with your new dough accordingly.

Label your leftovers: If you bake often, keep a stash of dried bread cubes or crumbs in the freezer, labeled by type and date. It’s a great way to build your own upcycled pantry.

Avoid moldy bread: This one’s obvious but important—never use moldy bread. Stick with stale, dry, or frozen slices that are still safe to eat.

Baking with upcycled bread takes a little experimentation, but it’s a rewarding way to reduce waste and create something truly unique in the process.

Where to Buy Upcycled Bread (If You’d Rather Not Bake It)

If you love the idea of reducing food waste but don’t want to bake your bread, you’re in luck — several bakeries and food companies now offer upcycled breads made with surplus loaves:

Kroger’s Simple Truth Upcycled Bread: Contains 10% grain powder made from leftover brewing grains, offering a sustainable alternative to conventional bread.

Misfits Market Odds & Ends Bread: Uses ReGrained SuperGrain+®, a flagship upcycled ingredient, combined with sourdough for flavor and sustainability.

European Bakeries: Some bakeries in Europe use surplus bread to make new flour or sourdough starters, reducing ingredient needs and enhancing bread quality.

Café or bakery co-ops – Some local bakeries participate in food recovery programs and may sell loaves made using yesterday’s bread.

Farmers’ markets or food rescue organizations – Keep an eye out for vendors specializing in sustainable baking or surplus recovery.

As interest in circular food systems grows, more bakeries and brands are popping up with creative ways to reuse and reclaim ingredients that would otherwise be wasted.

 

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Happy baking!  See you in the kitchen!

Cathy