Sourdough Breadcrumbs

These homemade sourdough breadcrumbs will become essential in your kitchen. Make them from stale bread or a homemade loaf that didn’t quite turn out. They add heaps of flavor from the tang of the sourdough and can be used in any recipe calling for breadcrumbs. I promise you, these sourdough breadcrumbs are the kind of kitchen staple that takes a simple homecooked meal and makes it feel gourmet.

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Below is the printable recipe for these breadcrumbs. If you would like to dive deeper into the topic, scroll down!

Sourdough Breadcrumbs

Homemade breadcrumbs using stale bread, a loaf that didn't quite turnout or whatever you have on hand. They add heaps of flavor from the tang of the sourdough. It's this kind of kitchen staples that takes a simple meal and makes it feel gourmet. They keep for one week or in the freezer for up to 6 months.

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Servings 2 Cups

Ingredients

  

• 1 Loaf 1.5 lbs or 750 g. Sourdough Bread or whatever you have on hand
• Optional Seasonings- My all around favorite herb blend is Herbs De Provence+ 1 tsp. of Salt 2 tbsp. per 1 pound of bread

Instructions

 

• Preheat the oven to 300℉. While the oven is preheating, cut or tear the bread into one inch cubes and spread in a single layer on a parchment lined sheet pan.
• Pop the sheet pan in the oven and let the cubed bread bake until it's completely dried out, approximately 30 minutes. Checking on them every few minutes to make sure they are not burning. Test their doneness by touching them with a spatula or wooden spoon, they should feel dry and crunchy. They should also crack apart when you break a piece. You don't want any moisture in the middle.
• When they are finished in the oven, transfer to a food processor or blender. For finer breadcrumbs, pulse longer. The consistency of your breadcrumbs is a personal preference. I like my breadcrumbs a little finer; I find they are easier to work with.
• After the breadcrumbs are processes to the consistency that you want them, you can now mix in additional herbs or leave them plain. If at this point, you feel like they need to bake longer, spread them back onto the sheet pan and bake until you get the desired golden crunchiness (with no moisture) you are looking for.
• After the breadcrumbs have cooled, store them in a glass mason jar or other airtight container, either in a cool dry place, or in your freezer until you are ready to use them. They can be stored in the freezer for up to 6 months.

Notes

• If you have a recipe that calls for panko, or you prefer a panko style crumb, cut the crust off the bread before slicing into cubes. Panko is made from crust-less white bread. Many people prefer panko over breadcrumbs because they prefer the dryer and flakier consistency. And also, that panko absorbs less oil creating lighter and crunchier fried food. 

 

• The fresher the bread, the more moisture will be present in it. So baking times will vary. If you are working with a fresh loaf, it may take 45-50 minutes to bake.

 

• Herbs De Provence is a blend of  basil, rosemary, thyme, marjoram, savory and oregano.

 

What types of bread can I use to make sourdough breadcrumbs?

You can use any bread. Although sourdough bread always reigns supreme in regards to flavor, texture, and nutrition, the point of breadcrumbs is frugality and using what you have on hand. I will cut up a perfectly good loaf of homemade bread in the name of quality breadcrumbs. However, they are the perfect solution to using up bread that maybe didn’t turn out the way you wanted, or store-bought bread. Or, homemade bread that went stale, or even the ends of bread that no one wants to eat. I will use the ends, or stale sourdough ciabatta rolls, my boule loaf, or focaccia to make these sourdough breadcrumbs.

What is the difference between Panko and Breadcrumbs?

Panko is a style of bread crumbs created using crust-less white bread. Because there is no crust, they are lighter in color and form a flakier, lighter crumb than the classic breadcrumb. Panko also absorbs less oil creating lighter and crunchier fried food. If you prefer a panko style, then simply cut the crust out before baking and blending. I don’t like to waste a crumb so I typically make the regular breadcrumb.

What ELSE can I do with stale bread or an ugly homemade loaf?

Breadcrumbs are one way to use up stale bread, bread ends, or a loaf that didn’t turn out. It happens to everyone, even me! But, I would never waste a loaf of gut-healthy sourdough bread, even if it was ugly. There is always a way to turn something ugly into something beautiful. Other ways to use stale, failed, or bread ends are:

1. Sourdough Strata
2. Sourdough French Toast Casserole
3. Sourdough Croutons
4. Sourdough Stuffing
5. Sourdough Bread Pudding
6. Pappa al Pomodoro- Or Italian Bread Soup
7. French Onion Soup with Sourdough Bread!

Ways to use sourdough breadcrumbs:

There are endless ways to use these nourishing breadcrumbs. Crunchy fried chicken, fish, or pork chops. Meatballs or meatloaf. They can be used to add texture atop any casserole, or homemade macaroni and cheese. The list goes on! I’m willing to bet, you have some staple recipes that require breadcrumbs, and I dare you to try these and test out how they enhance your meals! The seasoned version of this recipe pairs beautifully on top of any pasta dish. Take your breadcrumbs lightly toast them in olive oil and sprinkle them on top of your pasta! VIOLA!

Why is sourdough good for you?

When you choose sourdough, you’re choosing a naturally leavened “wild” yeast, which has many benefits over dry-active, manufactured yeasts. The “wild” yeast microbes are eating the sugars in the flour. Through that digestion process, it’s breaking down the phytic acid or antinutrients. When the antinutrients of phytic acid have broken down, other nutrients within the grain are now available for your body to process and use. It also weakens the gluten proteins, making it much easier for many people to digest.

The yeast is digesting the flour first, making it easier for you to digest later. Second, The wild yeasts that are breaking down, or eating the sugars present in the flour, release carbon dioxide. This carbon dioxide causes the bubbles to form and your dough to rise. This fermentation process is the reason why I always choose sourdough. My family feels good and looks good when they eat it!

What is Herbs De Provence?

Herbs De Provence is a classic French blend of herbs including basil, rosemary, thyme, marjoram, savory, and oregano. The westernized version of herbs de Provence adds lavender buds. I do not add lavender to mine because, although I love lavender, lavender is not a part of the classic French Herbs De Provence blend.

Equipment you will need:

• Bread Knife and Cutting Board
• Sheet Pan lined with Parchment Paper
• Food Processor or Blender
• Glass Mason Jar or other storage container

Ingredients you will need:

• One loaf of bread- Sourdough Boule, Ciabatta Rolls, Focaccia, or whatever you have on hand that needs to be used up. Fresh, stale, or frozen bread ends from the freezer will do.
• Optional Seasonings- My all-around favorite herb blend is Herbs De Provence.
• Optional Salt, to taste – I firmly believe in using quality salt like this Himalayan pink salt, or French gray salt

How to make Sourdough Breadcrumbs:

Step One: Preheat Oven & Cube Bread

Preheat the oven to 300 degrees Fahrenheit. While the oven is preheating, with a sharp bread knife cut the bread into one-inch cubes and spread in a single layer on a parchment-lined sheet pan.

Step Two: Bake

Let the cubed bread bake until golden brown approximately, 15-30 minutes. Checking on them every few minutes to make sure they are not burning. Test their doneness by touching them with a spatula or wooden spoon, they should feel dry and crunchy.

Step Three: Blend

When they are finished in the oven, transfer to a food processor or blender. For finer breadcrumbs, pulse longer. The consistency of your breadcrumbs is a personal preference. I like my breadcrumbs a little finer; I find they are easier to work with.

Step Four: Optional Herbs

After you have processed your breadcrumbs to the consistency that you want them, you can now mix in additional herbs or leave them plain. If at this point, you feel like they need to bake longer, spread them back onto the sheet pan and bake until you get the desired golden crunchiness you are looking for.

Step Five: Use them or store them

After the breadcrumbs have cooled, store them in a glass mason jar or other airtight container, either in a cool dry place or in your freezer for up to 6 months, until you are ready to use them.

Try these other farmhouse favorite sourdough recipes:

• Sourdough Focaccia
• Sourdough Ciabatta Rolls
• Easy Sourdough Boule
• Easy Old Fashioned Sourdough Apple Cake

Did you try these sourdough breadcrumbs? Let me know in the comments, or tag @littlefisherfarmhouse on Instagram!