Ready to turn your leftover sourdough into something truly special? Let's delve into making homemade Sourdough Breadcrumbs-a creative way to use up every last slice with minimal effort. Whether you're after coarse crumbs for a crunchy topping or finer crumbs for coating fish or chicken, we've got you covered!
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What To Do With Stale Sourdough Bread?
Wondering what to do with that stale bread? Don't toss it just yet-there are so many different ways to give it new life!
Stale sourdough is perfect for a hearty Welsh Rarebit, where the gooey cheese and beer topping bring moisture back to the bread. Or, try your hand at Tuscan classics like Panzanella salad and Ribollita soup. And let's not forget the humble sourdough crouton, a great way to add some crunch to your soups and salads.
But if you really want to prevent food waste and get the most out of your beautiful loaf of bread, turning it into homemade breadcrumbs is a brilliant option. These breadcrumbs often taste even better than store-bought breadcrumbs and are a versatile staple in the kitchen.
Ingredient Notes
Bread, oil and salt are the only ingredients you're going to need, but feel free to add extras and flavour your homemade sourdough bread crumbs as you wish:
- sourdough bread: make sure it's stale and dry. If you have fresh(ish) bread or are defrosting a couple of slices from the freezer, make sure to leave them out overnight to dry out.
- olive oil: can be replaced with avocado oil or cold-pressed rapeseed oil.
- salt. Plus your favourite seasonings, if you wish.
Feel free to add your favourite seasonings, like garlic powder, Italian seasoning, onion powder, paprika or turmeric. It's a perfect way to make your breadcrumbs stand out!
What Bread is Best For Breadcrumbs?
When it comes to making breadcrumbs, not all types of bread are created equal. The best type of bread for breadcrumbs is one that's already a little past its prime-dry bread is easier to turn into those perfect crumbs.
An everyday loaf of sourdough bread is a great option because it has that lovely tang and hearty texture that adds extra depth to your dishes. But sourdough sandwich bread, sourdough ciabatta or even focaccia will work well!
Of course, you can also use regular white bread if that's what you have on hand. The key is to make sure the slices of bread are dry enough to crumble easily. Whether you're using a rustic type of sourdough bread that's been in your cupboard for a couple of days or some leftover bread slices from the freezer, you're on the right track to making delicious homemade breadcrumbs.
Step-By-Step Method
Here's how to make your own homemade sourdough breadcrumbs:
1. Preheat your oven to 140°C Fan.
2. Cut your stale sourdough bread into small pieces or cubes.
3. Place the pieces of bread into the bowl of a food processor.
4. Pulse the bread cubes a few times at high speed until you achieve coarse crumbs.
5. Add a pinch of salt and a drizzle of olive oil to the breadcrumbs, then toss to coat evenly.
6. Spread the sourdough breadcrumbs in a single layer onto a baking sheet lined with aluminium foil.
7. Bake for 10-15 minutes, stirring them once midway through, until the crumbs are golden brown, dry, and crispy.
8. Turn the oven off, open the door, and let the breadcrumbs cool in the oven for an extra crispy texture.
9. For fine breadcrumbs, allow the crumbs to cool completely, then return them to the food processor and blitz the breadcrumbs on high speed until you achieve the desired texture.
Crust or No Crust?
When making your own sourdough breadcrumbs, I recommend using the entire sourdough loaf, crust and all. The crust adds extra flavour and texture, resulting in more complex and delicious breadcrumbs. Plus, using the whole loaf reduces waste and makes the most of your sourdough.
What Do You Do With Sourdough Breadcrumbs?
Sourdough breadcrumbs are a versatile ingredient that can elevate a variety of dishes. Just use them as regular breadcrumbs!
My favourite way to use them is as a crunchy topping for fish cakes or chicken tenders. For an easy way to add flavour, mix the breadcrumbs with seasoning, lemon zest, and parmesan cheese-this combination makes for an irresistible topping (we use it in Panko Crusted Fish and Panko Chicken Recipe). They're also an excellent addition to casseroles, pasta bakes, and salads.
The best part? They add a delicious crunch and depth of flavour, making them a great addition to your kitchen staples.
Storage
To keep your sourdough breadcrumbs fresh, store them at room temperature in an airtight container for 2-3 weeks. This is the best way to maintain their crispy texture and flavour.
If you're wondering, Can You Freeze Sourdough Breadcrumbs? Absolutely! For a longer shelf life, place the breadcrumbs in a freezer bag or Ziploc bag and store them in the freezer. They'll last for months this way, ready to be used whenever you need them. You may need to place them in the oven for a short time to crisp up, though!
Need More Sourdough In Your Life?
I think we all do! Here are some of our readers' favourites for you to try:
Sourdough Breadcrumbs (Using Leftover Sourdough Bread)
Ingredients
- 150 g (5.29 oz) sourdough bread stale, dry
- 1 tablespoon olive oil
- ⅛ teaspoon salt
Instructions
- Preheat the oven to 140°C Fan.
- Cut stale sourdough bread slices into small cubes.
- Place them in a bowl of a food processor and pulse into coarse crumbs.
- Mix in the salt and olive oil, and toss to coat.
- Spread the sourdough breadcrumbs onto an aluminium foil-lined baking sheet.
- Place the breadcrumbs in the oven for 10-15 minutes, until completely dry and crispy, mixing them once midway through.
- Turn the oven off, open the door and cool the breadcrumbs down in the oven for extra crispy texture.
- For fine breadbreadcrumbs, cool them down to room temeparture, then add them back to a food processor and blitz into fine crumbs.
Nutrition
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