Homemade Sourdough Breadcrumbs
Turn your left-over sourdough bread into amazing homemade sourdough breadcrumbs! Sourdough breadcrumbs are oh so delicious, healthier than store-bought breadcrumbs, and are so easy to make. What a truly fantastic way to use your left-over (or failed) sourdough bread!
Equipment
- Food Processor or High-Powered Blender
- Baking Sheet
- Knife & Cutting Board (optional)
Ingredients
- Sourdough Bread any amount will work
Instructions
- Preheat the oven to 300 degrees.
- Cut or rip the bread into approximately 1/2 inch sized pieces and lay them on a baking sheet in a single layer.
- Bake the bread for 14 minutes and then check for doneness. The bread should be dry and hard, but not browned.
- Add the bread to a food processor or a high-powered blender (you will most likely need to do this in batches). Pulse the bread until it forms into very small crumbs.
- Store the breadcrumbs in an airtight container. I recommend keeping the bread in either the fridge or the freezer to help it maintain its freshness.
Notes
If the breadcrumbs are not crumbling properly in the processor they are most likely too moist. Solve the problem by placing the crumbs back onto a baking sheet and baking them until they are dry. (See more here)
The breadcrumbs can be stored in the freezer indefinitely. I have stored my breadcrumbs in the fridge for up to 2 months. However, consider them to be bad if they dry out and/or begin to smell different. (See more here)