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Transform stale sourdough bread into crunchy, flavorful breadcrumbs that elevate your dishes! Perfect for adding texture to casseroles, coating fried foods, or binding meatballs, these homemade breadcrumbs are a versatile pantry staple.
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Ingredients:
1/2 (preferably stale) sourdough loaf
Optional Seasonings:
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried herbs (like oregano, thyme, or rosemary)
Salt and pepper to taste
Instructions:
Slice the stale sourdough loaf into smaller chunks. Place the chunks in a food processor and pulse until you reach your desired breadcrumbs consistency—coarse or fine.
Preheat your oven to 300°F (150°C).
Spread the breadcrumbs in a thin, even layer on a baking sheet. Bake for 10-15 minutes, stirring halfway through to ensure even drying. Keep an eye on them to prevent burning.
Remove the baking sheet from the oven, add any seasonings of choice, and let the breadcrumbs cool completely.
Once cooled, transfer the breadcrumbs to an airtight container. They’ll stay good for up to 2 weeks in a cool, dry place, or you can freeze them for longer storage.
Additional Tips:
Variations: Experiment with different seasonings to customize the flavor of your breadcrumbs.
Substitutions: If you don’t have a sourdough loaf, any bread can work, try experimenting with burger buns, dinner rolls, or french baguettes- anything that has been sitting on your counter.
Common Mistakes: Avoid overcrowding the baking sheet, which can lead to uneven drying.
Storing Instructions:
Store in an airtight container at room temperature for up to 2 weeks.
For longer storage, freeze them in a freezer-safe bag or container.
Reheating Tips: No need to reheat; simply use directly from the container.
Try pairing these homemade sourdough breadcrumbs with:
Truffle bacon Mac & Cheese
Tomato Bruschetta Chicken Cutlet
Zucchini Fritters
Goat Cheese Balls
