This episode is brought to you by Roost Books and the gorgeous new cookbook Sourdough, recipes for rustic fermented bread, sweets, savories, and more.

In the book, author Sarah Owens of BK17 Bakery shows you how to build and feed a sourdough starter and then use it to bring amazing depth of flavor to breads,

biscuits, empanadas, pot pies, cookies, tarts, and more.

Whether you already have a starter in your fridge or have never dipped your toe into the world of sourdough, you're going to learn a ton from this book.

It's got beautiful photos and inspiring recipes and it makes a great gift.

And also I will add it's funny.

If you enjoy spilled milk, you're definitely going to like the Buttermilk biscuits head note on page 189 you can find sourdough at roost books dot com

use the code spilled milk at check out for 40% off

I'm Matthew and I'm Molly and this is spilled milk the show where we cook something

delicious eat it all and you can't have any. Today's topic is leftovers a polarizing subject if ever there were was if ever there was

was that's the expression and this was suggested to us by listener Anna thank you

listener Anna who had you, listener Anna.

Who had some strong opinions on the subject.

I think she sent an email saying, like,

I got a bunch of leftovers.

Would you guys like to talk about them?

Something like that.

Perfect.

Perfect. I love her.

So did you, did you Molly eat leftovers growing up?

So it never occurred to me that anyone could dislike leftovers.

And I certainly think that there are some,

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