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sourdough breadcrumbs

Sourdough Breadcrumbs

AuthorBronwyn Case
Sourdough bread crumbs are one of the best by-products of regular sourdough baking.
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Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes

Ingredients  

  • stale sourdough bread

Instructions 

  1. 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.
  2. Let It Dry: Let the bread pieces air-dry. You can keep adding more over time until you’re ready to make a batch.
  3. Blend to Desired Texture: Add bread pieces to a food processor and pulse until you reach your preferred texture—fine, medium, or coarse.
  4. 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.
  5. Cool Completely: Let the toasted bread crumbs cool fully before storing. Warm crumbs can hold moisture and lead to clumping or spoilage.
  6. 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.

Notes

To get fine breadcrumbs - which I like - I usually blend on high for 60 seconds.
Make sure the crumbs are not warm before storing or they can condensate and spoil.