Breadcrumbs from Leftover Homemade Sourdough Recipe

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Breadcrumbs from Leftover Homemade Sourdough Recipe – In the world of cooking and creativity, there’s a magical ingredient that often gets overlooked: breadcrumbs. These humble crumbs are not just for coating fried foods or topping casseroles; they can radically change dishes with their texture and flavour. My gosh, they are so versatile, they can go in pretty much anything! And when it comes to breadcrumbs that truly stand out, homemade sourdough breadcrumbs take the cake (or should I say loaf?) 😉

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The Art of Sourdough: From Loaf to Crumb

Fresh sourdough bread, with its tangy flavour and airy texture, has been a staple in kitchens around the world for centuries. But what happens when that loaf goes stale? Drum roll, please: homemade sourdough bread crumbs.

Making homemade breadcrumbs is a great way to give stale bread new life at mealtime. Instead of letting that beautiful sourdough loaf become food waste, why not transform it into something the whole family can enjoy?

Why Choose Sourdough?

Sourdough breadcrumbs offer a depth of flavour that you just can’t find in store-bought breadcrumbs. Don’t get me wrong, panko bread crumbs have their place in meals. However, the natural fermentation process that occurs in sourdough bread adds layers of taste that hold their own in whatever dish they’re added to. From stuffed vegetables and salads to casseroles and meatballs, sourdough breadcrumbs have a knack for providing next-level flavour. The type of bread won’t matter as you’ll be adding different ingredients down below!

How to Make Sourdough Breadcrumbs

Making sourdough breadcrumbs is incredibly easy and requires very few ingredients. Here’s my favourite recipe and some basic steps to get you started:

Don’t have any leftover sourdough bread? Try my recipe

Ingredients:

• Stale sourdough bread
• Olive oil (optional but recommended)
• Salt and pepper to taste
• Herbs and spices of your choice (I love using onion powder, garlic powder, oregano, basil, and rosemary or any mix of Italian seasoning)
• Parmesan cheese (for the ultimate breadcrumb experience!)

Instructions:

1. Preheat your oven or air fryer: Preheat your oven to 150°C (300°F) or 190°C (370°F on your air fryer.
2. Prepare the bread: Cut your stale loaf of sourdough bread into small pieces or cubes. If the bread is not already dry, you can lightly toast it in the oven for a few minutes to remove excess moisture.
3. Blend or crush: You have a couple of options here. You can either pulse the small cubes in a food processor until you achieve your desired crumb size, or you can place them in a resealable ziplock bag and crush them with a rolling pin or heavy object. I find food processors produce finer crumbs, while the rolling pin will produce a coarser crumb. But each to their own 🙂
4. Seasoning (optional): Toss the breadcrumbs with olive oil, salt, pepper, and any herbs or spices you like. This step adds extra flavour and helps the breadcrumbs crisp up beautifully in the oven.
5. Bake: Spread the seasoned breadcrumbs in a single layer on a baking sheet. Bake in the preheated oven for about 15-20 minutes, or until golden brown and crispy, stirring occasionally to ensure even browning.
6. Cool and store: Once the breadcrumbs are golden and crispy, remove them from the oven and let them cool completely. Once cooled, transfer them to an airtight container or resealable ziplock bag for storage. They will keep for several weeks at room temperature, or for a longer storage option, store them in the freezer. The freezer is the best way to store them, in my opinion.

Ways to Use Sourdough Breadcrumbs

Now that you’ve mastered the art of making fresh breadcrumbs, it’s time to put them to good use. Here are a few delicious ideas to get you started:

• Top your favourite pasta dishes: Sprinkle sourdough breadcrumbs over a bowl of creamy fettuccine Alfredo or a classic carbonara for added texture and flavour.
• Salads: Use sourdough breadcrumbs as a crunchy topping for salads and grain bowls. They make an excellent addition to fresh greens and veggies.
• Upgrade your soups and stews: Instead of homemade croutons, try adding sourdough breadcrumbs to your favourite soups and stews. They soak up the broth and make a delicious topping.
• Create crispy coatings: Use sourdough breadcrumbs as a coating for chicken, fish, or vegetables before baking or frying. I like to add them to my Stuffed Zucchini recipe. They create a crispy, golden crust that’s irresistible.

Making breadcrumbs from stale sourdough bread is my favourite way to keep it from ending up in my compost (sorry worms!). Not only that, the sour and tangy flavour makes a great addition to any meal, especially crumbed meat..

So next time you have leftover bread, DON’T let it go to waste—turn it into something amazing with these homemade sourdough bread crumbs the whole family can enjoy!

More of my recipes:

• Zucchini Slice with Bacon & Creamed Corn
• Authentic Thai Pad Kra Pao (Stir-Fry Pork Basil
• The BEST Homemade Pasta!
• Stuffed Zucchini with Unuja & Ricotta

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Breadcrumbs from Leftover Homemade Sourdough Recipe

Prep Time: 10 minutes

Cook Time: 20 minutes

Additional Time: 5 minutes

Total Time: 5 minutes

These humble crumbs are not just for coating fried foods or topping casseroles; they can radically change dishes with their texture, and flavour. My gosh, they are so versatile they can go in pretty much anything! And when it comes to breadcrumbs that truly stand out, homemade sourdough breadcrumbs take the cake (or should I say loaf?) 

Print

Ingredients

• 1 loaf of stale sourdough bread
• Olive oil (optional)
• Salt and pepper to taste
• 1/2 tsp onion powder
• 1/2 tsp garlic powder
• 1 tsp oregano
• 1 tsp basil
• 1 tsp rosemary (or sub for 1-2 tbsp of Italian seasoning)
• Parmesan cheese (for the ultimate breadcrumb experience!)

Instructions

1. Preheat your oven to 150°C (300°F) or 190°C (370°F) on your air fryer.
2. Cut your stale loaf of sourdough bread into small pieces or cubes. If the bread is not already dry, you can lightly toast it in the oven for a few minutes to remove excess moisture.
3. You can either pulse the small cubes in a food processor until you achieve your desired crumb size, or you can place them in a resealable ziplock bag and crush them with a rolling pin or heavy object. I find food processors produce finer crumbs while the rolling pin will produce a coarser crumb. But each to their own 
4. Toss the breadcrumbs with olive oil, salt, pepper, and any herbs or spices you like. This step adds extra flavour and helps the breadcrumbs crisp up beautifully in the oven.
5. Spread the seasoned breadcrumbs in a single layer on a baking sheet. Bake in the preheated oven for about 15-20 minutes, or until golden brown and crispy, stirring occasionally to ensure even browning.
6. Once the breadcrumbs are golden and crispy, remove them from the oven and let them cool completely. Once cooled, transfer them to an airtight container or resealable ziplock bag for storage. They will keep for several weeks at room temperature or for a longer storage option, store them in the freezer.

Notes

Seasoning is optional. You may find plain breadcrumbs work better and add your different herbs later to each meal.

Nutrition Information:

Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 34Total Fat: 2gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 78mgCarbohydrates: 4gFiber: 0gSugar: 0gProtein: 1g

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