Sourdough Breadcrumbs

The perfect way to use a loaf of stale or leftover sourdough bread, these sourdough breadcrumbs have much more flavor than anything you will find at the grocery store.

Course Sourdough

Cuisine American

Keyword sourdough breadcrumbs

Prep Time 5

Cook Time 30

Total Time 35

Servings quart

Calories 77kcal

Author Lisa

Ingredients

1 loaf no knead sourdough bread
Seasonings optional

Instructions

Preheat oven to 325 degrees.
Cut one loaf of sourdough bread into 1” cubes.
Place the bread pieces on a parchment lined baking sheet in a single layer.
Bake for 15-30 minutes until golden brown and dry (not burned).
Add dried bread to the bowl of a food processor.
Pulse bread cubes in food processor or blender until desired consistency is achieved. Process longer for finer crumbs.
Add any desired seasonings like Italian seasoning, thyme, sage, oregano, etc. Or leave them plain.

Notes

Ideally, you will use bread that is a couple days old and a little stale. If the bread is too fresh, you can speed the drying out process along by returning them back to the oven after pulsing in the food process, and then pulsing them again. If the bread doesn’t blend easily, you can repeat the process a few times, switching between a low oven and blending. They will need to be very dry to blend or process.

Nutrition