Simple Sourdough Breadcrumbs | How To Use Stale Sourdough Bread
Sourdough breadcrumbs 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.
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This is a bit of a no-brainer in the low-waste kitchen but worth mentioning. Sourdough breadcrumbs can be used just like any other bread crumbs or Panko! They also add a tangy depth of flavour that you can’t get with conventional breadcrumbs.
If you’re baking a lot, you may have lots of stale bread. I find breadcrumbs to be a great gift to give a neighbour or friend, most people use breadcrumbs but not always jars at a time.
My favourite things to make with breadcrumbs are chicken schnitzel, burger patties, and sometimes caesar salad as a substitute for croutons!
Why You’ll Love Making Sourdough Bread Crumbs
- No waste! A perfect way to use up leftover sourdough or stale slices—nothing goes to waste from your beautiful homemade loaves.
- Deep, tangy flavour that store-bought bread crumbs just can’t match.
- Easier to digest thanks to the fermentation process in sourdough.
- Frugal and satisfying—you’re using what you already have and skipping another store-bought item.
What bread can be used to make bread crumbs?
I like sourdough bread best but you can use any leftover bread to make bread crumbs! I’ve used seedy sourdough, spelt and sunflower sourdough, rosemary garlic sourdough, light rye & caraway sourdough, honey wheat sourdough, and of course, plain sourdough.
I don’t make breadcrumbs with stale dark rye seedy sourdough, I find it gets intensely rock hard when it dries out and has a bolder flavour than the other breadcrumbs but I’m sure you could.
I’d avoid any sweet bread like cinnamon raisin or cranberry pumpkin seed and loaves with juicy inclusions like olive & rosemary or sun-dried tomato & cheese.
Tips for Making Homemade Breadcrumbs
Toast before and after blending: Don’t skip this step. Toasting the dried bread enhances the flavour, helps them break down more finely, and makes the crumbs last longer. It’s a small effort with a big payoff.
Save your scraps: I never dedicate a whole loaf to bread crumbs. Instead, I collect stale bread as I go—whenever I have leftover slices or crusts, I cut them into 1-inch cubes or thin strips and set them aside.
Air-dry your bread: Store your bread cubes in a container that allows air to circulate—no airtight jars or plastic bags, or you risk mold. A bowl, basket, or paper bag works great.
Let time do the work: I often let my cubes dry out over several weeks, adding more as I go. Once I’ve gathered enough, it’s time to make crumbs.
What can you make with sourdough breadcrumbs?
You can make all kinds of food with sourdough bread crumbs.
I usually make chicken schnitzel, burger patties, Kofta, potato pancakes, or sprinkle into a caesar salad instead of croutons.
Some people use them for a baked macaroni and cheese, meatloaf, or fish cakes.
What You’ll Need
Food Processor – For pulsing the toasted bread into fine or coarse crumbs, depending on your preference.
Baking Sheet – To toast the dried bread cubes evenly and bring out their flavour.
Glass Jar or Container – For storing the finished bread crumbs. Use something with a tight seal to keep them fresh and dry.
Ingredients
Stale Bread
There’s no real recipe here—just a rhythm. I keep it simple: choose a vessel (a bowl, basket, or paper bag) and make breadcrumbs once it’s full of stale bread.
You can add seasonings if that’s your style, but I like to keep mine plain. That way, I can season them later to match whatever dish I’m making. It keeps things flexible, prevents over-seasoning, and honestly—simple is best.
Sourdough 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
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