Simple Sourdough Breadcrumbs
Sourdough breadcrumbs are one of the best by-products of frequent 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 Breadcrumbs
What kind of stale bread can be used to make breadcrumbs?
I like sourdough bread best but you can use any leftover bread to make breadcrumbs! 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.
Recipe Tips
toast after blending: Don’t skip this step. Toasting the bread crumbs enhances the flavour, ensures they are completely moisture-free, 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 slice or tear them into small chunks and let them dry out on the counter.
air-dry your leftover bread: Store your bread bits in a container that allows air to circulate—no airtight jars or plastic bags, or you risk mold. A bowl, basket, colander, 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.
tear the bread: If your leftover bread is still soft enough to tear, I would tear into bits rather than slice. I find it blends down finer for some reason. The cubes of stale sourdough bread can be like little bricks to break down.
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: As much as you have. I like to stock up and make breadcrumbs in a large batch.
There’s no real recipe here—just a rhythm. I keep it simple: choose a vessel (a bowl, basket, colander or paper bag) and make breadcrumbs once it’s full of stale bread. Make sure your vessel has airflow! Or else your pieces of bread may go moldy.
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
Ingredients
- stale sourdough bread
Instructions
- Collect Your Bread: Save leftover or stale sourdough bread by slicing or tearing it into 1-inch pieces and store in a bowl, basket, colander or paper bag—anything that allows air flow.
- Let It Dry: Let the bread pieces air-dry. You can keep adding more over time until you’re ready to make a batch.
- Blend to Desired Texture: Add bread pieces to a food processor and pulse until you reach your preferred texture—fine, medium, or coarse.
- Toast: Preheat oven to 300°F (150°C). Spread dried bread cubes on a baking sheet and toast for 15-30 minutes until completely dry.
- Cool Completely: Let the toasted bread crumbs cool fully before storing. Warm crumbs can hold moisture and lead to clumping or spoilage.
- Store and Use: Transfer breadcrumbs to a sealed jar or container. Store at room temperature for up to 3 months, or freeze for longer shelf life.
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