How to make sourdough breadcrumbs.

Last updated on August 21st, 2024 at 03:27 pm

Sourdough breadcrumbs are a game-changer in the kitchen, adding a rich, tangy flavour and crunchy texture to everything from mac & cheese to breaded chicken cutlets. By making your own, you reduce food waste and ensure that your breadcrumbs are free from preservatives and full of authentic sourdough goodness.

sourdough bread crumbs on a tray lined with silpat

Turning Leftover Sourdough into Homemade Breadcrumbs

In a kitchen like ours, where sourdough is always in rotation, there’s bound to be some leftover bread. Whether it’s from a fresh bake, recipe development, or just the daily rhythm of running a micro bakery, we often find ourselves with extra slices that are just too good to waste. Rather than letting that delicious bread go stale, I’ve found a simple and satisfying way to repurpose it—by turning it into homemade sourdough breadcrumbs.

These breadcrumbs are far more than just a way to reduce waste; they’re a versatile ingredient that brings a unique tangy flavour to countless dishes. Whether you’re adding a crunchy topping to your favourite pasta or creating the perfect coating for chicken cutlets, sourdough breadcrumbs can take your cooking to the next level. Plus, making them at home means you know exactly what’s in them—no preservatives, just pure, flavourful goodness.

In this post, I’ll walk you through how to make sourdough breadcrumbs, share some of my favourite ways to use them, and offer tips for storing them so they’re always ready when you need them. Let’s get started!

a loaf of sourdough bread

The Unique Flavour Profile of Sourdough:

  • Sourdough bread is known for its tangy, rich flavour, and when turned into breadcrumbs, that distinctive taste adds an extra layer of depth to any dish. Unlike breadcrumbs made from store-bought or plain white bread, sourdough breadcrumbs carry a complexity that elevates everything from casseroles to breaded proteins. The naturally fermented qualities of sourdough give it a more robust and unique flavour, making it a superior choice when you want to add a touch of gourmet flair to your cooking. Whether you’re coating chicken cutlets or adding crunch to a salad, the sourdough breadcrumbs will stand out with their savoury, slightly tangy bite.

Reducing Food Waste in Your Kitchen

  • In our house, leftover bread is a common occurrence, especially with how much baking I do for our micro bakery, events, videos, recipe development, and family meals. Turning those extra slices into sourdough breadcrumbs helps reduce food waste while ensuring that we’re making the most of every loaf. Planning ahead to use leftover bread for breadcrumbs is also handy for batch cooking—we know exactly what’s in them and can avoid unnecessary additives or preservatives. It’s a small step toward sustainability that not only reduces waste but also provides a better-quality product than store-bought alternatives.

With a bit of foresight, you can always have a batch of these versatile breadcrumbs on hand, ready to enhance your dishes and make the most of your homemade sourdough bread.

slices of sourdough bread

    Types of Breadcrumbs You Can Make

    Fine vs. Coarse Breadcrumbs

    The texture of your sourdough breadcrumbs can be adjusted based on how finely you process the dried bread, and each texture serves a different purpose in the kitchen.

    • Coarse Breadcrumbs: For a chunkier, more rustic texture, process the dried bread less, leaving some larger crumbs. Coarse breadcrumbs add a hearty crunch and are perfect for topping gratins, baked pasta, or casseroles.
    • Fine Breadcrumbs: To create fine breadcrumbs, blitz the dried bread cubes until they resemble sand-like grains. Fine breadcrumbs are ideal for coating delicate foods like shrimp or for evenly distributing throughout a mixture, such as in a stuffing or meatball recipe. They create a smoother, more uniform coating that’s especially useful when frying.
    close up showing sourdough bread crumbs on a tray

    Flavour Variations:

    • Toasted Breadcrumbs: Toast the breadcrumbs with olive oil and a pinch of salt in the oven or on the stovetop for a golden, flavorful topping that’s perfect for pasta dishes.

    • Herb-Infused Breadcrumbs: Blitz fresh herbs like parsley into the breadcrumbs for a vibrant green color and fresh taste. This is great for adding a fresh, aromatic element to your dishes.

    • Zesty Breadcrumbs: Mix in lemon zest and black pepper to the breadcrumbs for a zesty kick that pairs beautifully with seafood or chicken. This variation adds a bright, citrusy note that
      complements lighter dishes.

      The Recipe: How to Make Sourdough Breadcrumbs

      Ingredients:

      • 1 loaf of sourdough bread (stale or fresh)

      Equipment:

      Instructions:

      1. Prepare the Sourdough Bread – Start with a great loaf of sourdough bread. If your bread is fresh, you’ll need to stale it first. To do this, either leave the bread out at room temperature for 1-2 days or freeze and then thaw it to encourage staling.
      2. Dry the Bread – Once the bread has begun to stale, cut it into cubes. Spread the cubes out in a single layer on a sheet pan, allowing them to dry out further for 1-2 days. This step is crucial to achieving the perfect texture for your breadcrumbs.
      3. Blitz the Bread Cubes – Transfer the dried bread cubes to a high-power blender or food processor. In this recipe, I’m using a ThermoMix, but any high-power blender will work. Here’s a guide based on your equipment:
        • Vitamix: Blitz for 20-30 seconds.
        • ThermoMix: Blitz for 20-25 seconds at speed 7.
        • Food Processor: Pulse 25-30 times until you reach your desired texture.
        • Lower Quality Blender: Blitz in short bursts, shaking the container between bursts, until the bread is evenly processed. This may take 1-1.5 minutes total.
      4. Dry the Breadcrumbs – Spread the processed breadcrumbs in a single layer on a tray lined with parchment paper or a Silpat. Bake them in a preheated oven at 350°F (175°C) for 18-22 minutes, or until they are completely dry and golden.
      5. Cool and Store – Allow the breadcrumbs to cool fully to the touch. Once cooled, transfer them to an airtight container for storage.

      Storing Your Breadcrumbs – Best Practices for Freshness

      To keep your sourdough breadcrumbs fresh and prevent them from tasting stale, it’s essential to store them properly. Once your breadcrumbs have cooled completely, transfer them into an airtight container. This will help maintain their crisp texture and prevent them from absorbing moisture.

      For short-term storage, you can leave the airtight container on your counter or in a cupboard for 3-4 days. The breadcrumbs will stay fresh and ready to use during this time.

      If you don’t plan on using your sourdough breadcrumbs within a few days, it’s best to freeze them. Place the airtight container in the freezer, where the breadcrumbs will keep for up to 2-3 weeks. When you’re ready to use them, simply take out the amount you need and let them thaw at room temperature for a few minutes. The flavour and texture will remain intact, making them perfect for your next recipe.

      sourdough bread crumbs in a deli container

        Creative Uses for Sourdough Breadcrumbs

        Sourdough breadcrumbs are incredibly versatile and can add a delicious, crunchy texture to a variety of dishes. Here are some creative ways to use them, including a few of my personal favourites:

        1. Chicken Cutlets
          • Method: Pound out chicken breasts and season with salt. Bread the chicken by dipping it first in flour, then in beaten egg, and finally in sourdough breadcrumbs. Pan-fry or air-fry the cutlets until golden and crispy. These are perfect for making large batches to freeze, and we also love making strips or fingers for our kids. It’s a family favourite!
        2. Eggplant Parmesan
          • Method: Bread eggplant slices for a delicious eggplant parmesan. This is my late summer favourite—we make batches of this classic dish when eggplants are at their peak. The sourdough breadcrumbs add a perfect crunch that pairs beautifully with the rich tomato sauce and melted cheese.
        3. Breaded Duck Egg
          • Method: A more advanced technique, but absolutely worth the effort. Soft-boil duck eggs (or hen eggs) by submerging them in boiling water with a few splashes of vinegar for 5 minutes. Immediately plunge them into ice water to stop the cooking. Carefully peel the eggs, then bread them with the same method as the chicken cutlets. Deep-fry until the exterior is crispy. This dish brings back memories from my time working with Daniel Boulud.
        4. Breaded Shrimp
          • Method: Use the same breading method as the chicken strips—flour, egg, and sourdough breadcrumbs—to coat the shrimp. These make a fantastic appetizer or a main course, especially when paired with a tangy dipping sauce.
        5. Crispy Macaroni and Cheese
          • Method: Top your homemade macaroni and cheese with sourdough breadcrumbs before baking. The result is a delightful contrast between the creamy pasta and the crispy breadcrumb topping.

        These are just a few ways to make the most of your homemade sourdough breadcrumbs.

        a close up shot of the sourdough bread crumbs

            Final Thoughts

            Turning leftover sourdough bread into homemade breadcrumbs is a simple yet impactful way to reduce food waste, enhance your cooking, and ensure you always have a high-quality ingredient on hand. These breadcrumbs add a rich, tangy flavour that can elevate any dish, whether you’re breading chicken cutlets, topping casseroles, or creating a gourmet twist on a classic recipe. Plus, by making your own, you know exactly what’s in them—no preservatives or unnecessary additives.

            I encourage you to try this recipe and experiment with the different flavour variations to suit your taste. Sourdough breadcrumbs are a versatile addition to your kitchen, and once you start using them, you’ll wonder how you ever cooked without them!

            If you’re looking for more ways to make the most of your sourdough and other homemade ingredients, be sure to check out some of my other favourite recipes like:

            I’d love to hear how you’re using your homemade breadcrumbs—feel free to share your creations with me on social media or in the comments.

            sourdough bread crumbs on a tray lined with silpat

            Sourdough Breadcrumbs Recipe Card

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            sourdough bread crumbs in a deli container

            Sourdough Bread Crumbs


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            • Author: MJD
            • Total Time: 35 minutes
            • Yield: 4 Cups 1x

            Description

            Sourdough breadcrumbs are a game-changer in the kitchen, adding a rich, tangy flavour and crunchy texture to everything from mac & cheese to breaded chicken cutlets. By making your own, you reduce food waste and ensure that your breadcrumbs are free from preservatives and full of authentic sourdough goodness.


            Ingredients

            Scale

            1 loaf of sourdough bread (stale or fresh)


            Instructions

            1. Prepare the Sourdough Bread – Start with a great loaf of sourdough bread. If your bread is fresh, you’ll need to stale it first. To do this, either leave the bread out at room temperature for 1-2 days or freeze and then thaw it to encourage staling.

            2. Dry the Bread – Once the bread has begun to stale, cut it into cubes. Spread the cubes out in a single layer on a sheet pan, allowing them to dry out further for 1-2 days. This step is crucial to achieving the perfect texture for your breadcrumbs.
              • Vitamix: Blitz for 20-30 seconds.
              • ThermoMix: Blitz for 20-25 seconds at speed 
              • Food Processor: Pulse 25-30 times until you reach your desired texture.
              • Lower Quality Blender: Blitz in short bursts, shaking the container between bursts, until the bread is evenly processed. This may take 1-1.5 minutes total.
            3. Blitz the Bread Cubes – Transfer the dried bread cubes to a high-power blender or food processor. In this recipe, I’m using a ThermoMix, but any high-power blender will work. Here’s a guide based on your equipment:
            4. Dry the Breadcrumbs – Spread the processed breadcrumbs in a single layer on a tray lined with parchment paper or a Silpat. Bake them in a preheated oven at 350°F (175°C) for 18-22 minutes, or until they are completely dry and golden
            5. Cool and Store – Allow the breadcrumbs to cool fully to the touch. Once cooled, transfer them to an airtight container for storage.

              Notes

              Storing Your Breadcrumbs – Best Practices for Freshness

              To keep your sourdough breadcrumbs fresh and prevent them from tasting stale, it’s essential to store them properly. Once your breadcrumbs have cooled completely, transfer them into an airtight container. This will help maintain their crisp texture and prevent them from absorbing moisture.

              For short-term storage, you can leave the airtight container on your counter or in a cupboard for 3-4 days. The breadcrumbs will stay fresh and ready to use during this time.

              If you don’t plan on using your sourdough breadcrumbs within a few days, it’s best to freeze them. Place the airtight container in the freezer, where the breadcrumbs will keep for up to 2-3 weeks. When you’re ready to use them, simply take out the amount you need and let them thaw at room temperature for a few minutes. The flavour and texture will remain intact, making them perfect for your next recipe.

              • Prep Time: 15 min
              • Cook Time: 20 min
              • Category: Pantry
              • Method: Baking
              • Cuisine: Global



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