Homemade Sourdough Breadcrumbs

Stale sourdough loaf ends don't need to go to waste, dried and pulsed into breadcrumbs, they add more flavor than anything from a can.

Prep Time	Cook Time	Total Time
10 minutes	15 minutes	25 minutes

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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:

1. 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.

2. Preheat your oven to 300°F (150°C).

3. 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.

4. Remove the baking sheet from the oven, add any seasonings of choice, and let the breadcrumbs cool completely.

5. 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.

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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.

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Try pairing these homemade sourdough breadcrumbs with:

• Truffle bacon Mac & Cheese

• Tomato Bruschetta Chicken Cutlet

• Zucchini Fritters

• Goat Cheese Balls