How To Make Sourdough Breadcrumbs

How to Make Sourdough Breadcrumbs

Making your own breadcrumbs is easier than you think, and using sourdough adds a depth of flavor that store-bought breadcrumbs can’t match. Whether you’ve got leftover sourdough or just want to elevate your dishes, these homemade sourdough breadcrumbs will take your recipes to the next level. Perfect for topping casseroles, adding texture to meatballs, or using in any dish that needs a crunchy finish.

Why You’ll Love These Sourdough Breadcrumbs

• Made with your own sourdough for a tangy, rich flavor

• Simple to make with just a few ingredients

• Great for using up stale sourdough

• Perfect for recipes like casseroles, salads, and fried foods

• Free of preservatives and additives

Ingredients

• 1-2 slices of sourdough bread (use as much as you need)

• 1-2 tablespoons olive oil (optional, for extra crispiness)

• Salt, to taste

• Optional: 1 teaspoon garlic powder or herbs (such as oregano, thyme, or rosemary)

Instructions

1. Prepare the bread:
   If your sourdough bread is fresh, you can dry it out slightly in the oven. If it’s already a bit stale, you’re good to go. Cut the bread into small cubes or tear it into pieces, depending on your preference.

2. Toast the bread (optional):
   Preheat your oven to 350°F (175°C). Spread the bread cubes in a single layer on a baking sheet. Drizzle with olive oil if you want extra crispy breadcrumbs. Toast the bread in the oven for about 10-15 minutes, stirring halfway through, until golden brown and crunchy.

3. Blend into breadcrumbs:
   Once the bread is toasted, let it cool slightly. Then, transfer the bread pieces to a food processor or blender. Pulse until you reach your desired breadcrumb size—fine or coarser, depending on what you need for your recipe.

4. Season and store:
   Add salt to taste and any optional seasonings like garlic powder or dried herbs for added flavor. Store your breadcrumbs in an airtight container for up to 2 weeks at room temperature, or freeze them for longer storage.

Tips for Success

• Use any leftover sourdough: This is a great way to use up stale bread that’s too tough to eat.

• Make it your own: Experiment with different herbs and spices to match the recipe you’re using the breadcrumbs for.

• Make it faster: If you're in a rush, you can use a toaster or air fryer to dry out the bread before blending.

• Grind size: If you want finer breadcrumbs for a smoother topping, process the breadcrumbs longer. For a chunkier texture, pulse them less.

Frequently Asked Questions

• Can I make these without an oven?
  Yes! If you don’t have an oven, you can toast the bread in a skillet over medium heat until it’s crispy. Stir frequently to avoid burning.

• Can I use sourdough discard for these breadcrumbs?
  Absolutely! If you have extra sourdough discard, you can dry it out and blend it into breadcrumbs for an added tangy flavor.

Serving Suggestions

Use these sourdough breadcrumbs as a topping for casseroles, in meatball or meatloaf recipes, or mix them into salads for extra crunch. You can also use them to coat fish, chicken, or vegetables before baking or frying for a crispy, flavorful crust.