Homemade Sourdough Breadcrumbs

 

A homemade sourdough starter enables a cook to make nutritious sourdough bread, which, in turn, can be used to produce high quality bread crumbs. Don’t expect these crumbs to be the granular texture of the store-bought variety, which typically contain loads of additives. Instead, they will be bread-like, not sandy, more like small, delicious snowflakes.

Homemade Sourdough Breadcrumbs

When approaching this recipe, expect the crumbs to be bready and soft.  There will be small crumbs, too, but the texture will not be uniformly sandy. Also, expect the bread to still be soft after the 10-minute bake. The purpose of the bake is to dry out the bread, resulting in a "stale" texture that will harden up a bit while cooling. However, the cooled cubes will maintain a slight give when squeezed.

  • Yield: 6 Cups (300 G)
  • Easy

Ingredients

  • 10 cups (500 g) lightly packed cubed rustic sourdough bread (with crust)
  • 1 teaspoon sea salt, divided
  • 1/2 teaspoon freshly cracked black pepper, divided

Instructions

  1. Preheat the oven to 300ºF (150ºc, or gas mark 2).
  2. Spread cubed bread on a cookie sheet. Bake for 10 minutes without turning.
  3. Remove, and set aside to cool for 10 minutes. The bread cubes will be soft, resulting in a “stale” texture that hardens a bit as it cools, but maintains a slight give when squeezed.
  4. In a food processor, combine half the toasted & cooled bread, 1/2 teaspoon of the sea salt, and 1/4 teaspoon of the pepper.
  5. Process for 1 minute, until the crumbs are about the size of peas or smaller. The crumbs will maintain a bread-like texture, sticking together when squeezed. If any awkward large chunks remain, pulse to the desired texture.
  6. Pour into a large-size bowl and repeat with the second batch of toasted bread and the remaining ½ teaspoon sea salt and ¼ teaspoon pepper.
  7. Add to the first batch and toss to combine.
  8. Store in a sealed container until use. For long-term storage, store in the freezer.

Recipe Notes

*The fluffy texture of these bread crumbs shine in a variety of recipes, like Molly’s Spaghetti and Meatball Dinner. If purchasing a loaf of sourdough bread to make these crumbs, make sure yeast is not an ingredient, because it signals the use of commercial yeast, instead of authentic sourdough starter. The basic ingredients for a simple sourdough bread are flour, water, and sea salt; any additional ingredients should be real food ingredients used to create flavor or texture, such as honey, eggs, olives, or nuts.

**Bread crumbs can be stored in an air tight container in the freezer for up to six months.