Sourdough Breadcrumbs
Once you make homemade Sourdough Breadcrumbs, you'll never buy breadcrumbs again! You only need one ingredient and a couple of steps to make these delicious breadcrumbs that store well and can be used in savory or sweet recipes.
Yield or Serving: 6 Cups
Equipment
- 1 Food Processor, or a blender, or crush in a bag with a rolling pin
Ingredients
- Sourdough Bread, preferably stale
Instructions
- Preheat the oven to 300ºF (149ºC).Slice and cube the sourdough bread to uniform 1-inch pieces. Scatter the bread on a large baking sheet or multiple sheets to prevent crowding.Bake for 15-20 minutes, tossing every 5 minutes, until the bread is dried and hard, but not toasted or brown.Let cool completely before processing.Sourdough Bread
- Add the cooled bread cubes to a food processor with the blade attachment and process for 30 seconds for coarse breadcrumbs or a minute or longer for finer breadcrumbs.If there is any sticking in the processor or the bread is not turning into fine crumbs, it means there is still too much moisture in the bread and you may need to bake it longer.After processing, you can store the breadcrumbs as they are or add seasonings or other flavors.
Notes
- Follow my guide above for more detailed instructions, recipe variations, and photos to make this recipe step by step.
- If you use very stale bread with very little to no moisture, you can skip step 1 and simply process the bread into crumbs.
- Store the sourdough breadcrumbs at room temperature in an airtight container for a week, up to a few weeks to a month in the refrigerator, and in the freezer for several months.
Tried this recipe?Rate the recipe above, comment, and share @sourdoughbrandon on Instagram & Facebook