Sourdough Breadcrumbs
Sourdough bread crumbs are one of the best by-products of regular sourdough baking. They’re easy to make, store well, and can be used in all kinds of meals—from breading to binding to adding crunch. Instead of tossing stale sourdough, turn it into something useful and delicious. Waste less, use more—that’s the beauty of homemade breadcrumbs.
Equipment
- Food Processor
Ingredients
- Stale Sourdough Bread Cubes
Instructions
- Collect Your Bread: Save leftover or stale sourdough bread. Cut it into 1-inch cubes and store in a bowl, basket, or paper bag—anything that allows air flow.
- Let It Dry: Let the bread cubes air-dry for several days or until completely hard. You can keep adding more over time until you’re ready to make a batch.
- Toast for Flavour: Preheat oven to 300°F (150°C). Spread dried bread cubes on a baking sheet and toast for 10–15 minutes until extra dry.
- Cool Completely: Let the toasted bread cubes cool fully before blending. Warm crumbs can hold moisture and lead to clumping or spoilage.
- Blend to Desired Texture: Add cooled cubes to a food processor and pulse until you reach your preferred texture—fine, medium, or coarse.
- Store and Use: Transfer bread crumbs to a sealed jar or container. Store at room temperature for up to 1 month, or freeze for longer shelf life.
Notes
To get fine breadcrumbs - which I like - I usually blend on high for 60 seconds.
Make sure the crumbs are not warm before storing or they can condensate and spoil.
You know the cubes are fully dry when they crack or crumble under pressure. They shouldn't have any squish to them.