posted 3 years ago
Was that some kind of sweet bread (like for sandwiches)?
I make sourdough bread all the time and if frying up dough I would season it in a savoury way, for example with chopped chives (as I do with sourdough excess) and dip in soy sauce, salsa, sour cream.
If I bake sandwich bread, I only make the exact quantity I need and have no leftover.
For sourdough loaves, I always keep a bit of dough for the next batch which I add then in addition to the regular sourdough. Gives a moist crumb and a deeper flavour than sourdough alone.
Other than that, I would consider making crackers or breadsticks - but your way with frying it up if you don't have an oven sounds like a good idea.
But it really depends on the kind of dough you have available.
For regular, savoury dough with yeast I would also consider making some kinds of empanada or coca (Spanish recipes, like a covered pie with different fillings) that require yeasted dough.
I am only one, but still I am one. I cannot do everything, but still I can do something; and because I cannot do everything, I will not refuse to do something that I can do. (E.E.Hale)
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