Sourdough stew resembles a classic, simple meal: a bowl of soup and a piece of bread. Except in this case, the bread seemed to have thought it was a bone, and snuck into the stock pot. When you try this rich, slightly tart, chunky stew, you will be glad it did.
To make sourdough bone broth, bone and bread are treated equally, browning under the same broiler before being locked together in a vat of boiling water. The sourdough flavor impregnates the broth and everything in it, while filling the air with the faint yeasty aroma of a microbrewery.
