Sourdough cob.

Credit: La Madre Bakery

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It happens. You get a great fresh loaf but just can’t make it through the lot while it’s at its best. So here's four great tips to save bread waste:

1) Use sourdough breadcrumbs in pasta with some olive oil, lemon zest, a touch of red chilli and some fresh herbs.

2) Top firm white fish fillets with a breadcrumb mixture of lemon zest, parmesan cheese and capers, drizzle with olive oil and pop in the oven until brown.

3) Try a fruit loaf or hot cross buns in your favourite bread and butter pudding recipe.

4) Make croutons from Ciabatta breads for a light crunchy texture or from sourdough loaves for a denser heartier crouton. Rye sourdough adds an earthy goodness, whilst seeded sourdough gives an added texture.

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La Madre bakery is based in Geelong, Victoria, where they use traditional and sustainable baking techniques with no preservatives or additives; even their bread is packaged in cellulose bags and labeled with tree-free paper made from bamboo. Their hot cross buns are the first certified carbon neutral buns in Australia. www.lamadre.com.au