Rather than letting the end of your loaf sit around and risk getting mouldy, turn it into versatile, tasty breadcrumbs. All you need to do is grab it and grate it.
Image from mattcc716.
Let the heel get a little stale (maybe let it sit open to the air for a few hours) and then use a grater to transform it into breadcrumbs. This works for any type of bread, but you’ll get the best results from crusty bread like sourdough or baguettes. Once you have the crumbs, toast them in a pan or the oven and use them as a topping for soups, salads, casseroles and savoury sides. You can even add flavour to them by mixing in garlic, dried herbs or flavoured oils.