This week, I made a terrible loaf of sourdough bread. Hey, it happens to the best of us. Instead of throwing away a loaf that didn’t come out the way you wanted or one that has gone stale on the counter, you can make some yummy sourdough bread crumbs.
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Why Use Sourdough Bread for Bread Crumbs?
- Richer flavor than store-bought breadcrumbs
- Long-fermented grains are easier to digest
- A budget-friendly alternative to buying conventional bread crumbs
Types of Sourdough That Work Best
- Crusty artisan-style loaves
- Sourdough sandwich bread
I would stay away from any doughs that have sweetness to them, like my Soft Sourdough Dinner Rolls or Brioche Dough. The sweetness may clash with the savory dishes you’re making with the breadcrumbs.
Ingredients for Sourdough Bread Crumbs
- Sourdough Bread (any type, but avoid overly sweet varieties like brioche)
- Optional seasonings:
- Garlic powder
- Onion powder
- Italian seasoning
- Salt and pepper
- Olive oil (for added flavor and crispiness)
Tools Needed
Step-by-Step: How to Make Sourdough Bread Crumbs
1. Dice the Bread into Chunks
Cut the bread into 1-2 inch cubes.
2. Dry Out the Bread
- Air dry: You can leave the bread out for a few days on the counter to allow it to dry.
- In the oven: Place the cubed bread on a baking sheet and bake at 250°F for 30-45 minutes until dry, tossing halfway through for even drying.
3. Blend or Pulse
- Food processor: Pulse the bread in a food processor until you get the desired texture. Pulse for less time for courser, panko-style breadcrumbs, or longer for finer breadcrumbs.
- Blender: You can use a blender too, but be careful not to over-process.
4. Optional: Toast for Extra Crispiness
Add olive oil, garlic powder, or herbs if desired for flavor.
Storage Tips
- Airtight jar or container: Use mason jars or any glass container to store the final them.
How Long They Last
- Pantry: Sourdough bread crumbs last up to 2 weeks at room temperature.
- Fridge: They last up to a month in the fridge.
- Freezer: Sourdough bread crumbs last up to 6 months in the freezer. Once thawed, place them in the oven for 10-15 minutes to crisp them back up.
Labeling Tips
If you’re making flavored batches (e.g., garlic, herb), be sure to label them for easy identification.
Ways to Use Sourdough Bread Crumbs
- Topping for mac and cheese, casseroles
- Coating for chicken or veggies
- Binding for meatballs or meatloaf
- Stir into soups for extra body and texture
Sourdough Bread Crumbs FAQs
Can I use any type of sourdough bread for breadcrumbs?
Technically, yes, you can use any type of sourdough bread. However, breads with sweetness, such as brioche, may introduce sweet notes in savory dishes.
Can I make sourdough bread crumbs without a food processor?
Yes, you can! While it may be harder to achieve super fine breadcrumbs, you can dry out the bread and crush it in a plastic bag using a rolling pin or use a cheese grater to shred it.
How can I make my sourdough bread crumbs more flavorful?
You can add any spices you like! For example, Italian seasoning, garlic powder, and onion powder work great for Italian-flavored sourdough bread crumbs.
Can I use stale sourdough for bread crumbs?
Absolutely! Stale sourdough is actually perfect for making breadcrumbs, so it’s a great way to avoid wasting bread that’s past its prime.
Can I freeze sourdough bread crumbs?
Yes, you can freeze them. Just make sure to reheat them in the oven once thawed to crisp them back up.
How do I make gluten-free sourdough bread crumbs?
You can use gluten-free sourdough bread for this. While I don’t have specific insight on making gluten-free sourdough, you can check out this recipe from Bakrita to learn how to make gluten-free sourdough.
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Easy Sourdough Bread Crumbs
Repurpose stale or imperfect sourdough bread into flavorful homemade breadcrumbs! Perfect for topping casseroles, coating chicken, or adding texture to soups. Easy to make and customizable with your favorite seasonings.
Ingredients
- Sourdough Bread
Instructions
- Cube the Bread
Cut the bread into 1-2 inch cubes. - Dry the Bread
Allow the bread to air dry for 1-2 days or place the cubes on a baking sheet and dry them in the oven at 250°F for 30-45 minutes, turning halfway through. - Pulse
Once dried, place the bread cubes into a food processor or blender. Pulse until you reach your desired texture. For a panko-style breadcrumb, pulse for less time; for finer breadcrumbs, pulse longer. - Store and Enjoy
Store the breadcrumbs in an airtight container, such as a mason jar or glass Tupperware, and enjoy!
Notes
Sourdough bread crumbs last up 2 weeks on the counter, 1 month in the fridge, and up to 6 months in the freezer
Nutrition Information:
Yield: 8 Serving Size: 1/4 cupAmount Per Serving: Calories: 100Total Fat: 1gSodium: 170mgCarbohydrates: 20gProtein: 3g
Nutritional information is an estimate based on the ingredients used and portion sizes provided. For more accurate results, please calculate the values based on the specific ingredients and quantities you use.
