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
1 loaf of sourdough bread (stale or fresh)
Instructions
- 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.
- 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.
- 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:
- 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
- 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