Sourdough Bread Crumbs
Don’t Toss That Stale Sourdough—
Make Breadcrumbs Instead
Alright friends, let’s talk about something that happens in every sourdough-loving kitchen: the loaf that doesn’t get finished. Maybe it’s a little too crusty. Maybe you baked two because you were in the zone (been there). Either way, it’s sitting on your counter, tough as leather, looking at you like, “Are you really going to throw me away?”
And the answer is: absolutely not.
Because stale sourdough? That’s gold. It’s the perfect base for the best breadcrumbs you’ll ever make—way better than anything in a store-bought canister. Homemade sourdough breadcrumbs are nutty, toasty, full of flavor, and they actually add something to your dish. Plus, if you’re baking regularly (hi, sourdough squad), it’s a smart way to stretch every last crumb of your hard work.
Breadcrumbs are one of those secret weapon ingredients. I use them to:
Add crunch to baked mac and cheese
Throw some on top of roasted veggies
Make meatballs that actually hold together
Coat chicken and let the hubby make a killer chicken parm (remind me to post that recipe for you soon)
Or, honestly, sprinkle on salad with a bit of garlic oil. You’re welcome.
So let’s break it down. Here’s how I turn my stale sourdough into breadcrumbs that deserve front-row pantry status:
Sourdough Bread Crumbs - Recipe & How To
What you’ll need:
Stale sourdough (any variety—plain, seeded, herby, you name it)
Optional: olive oil, sea salt, black pepper, and some Greek Freak seasoning—my favorite! (LINK HERE trust me, get it).
Instructions:
Cube it up. Cut your stale sourdough into chunks—crust and all.
Pulse it well. Toss the cubes into your food processor and pulse until you achieve the desired texture—fine for coating, chunky for topping, or somewhere in between.
Flavor. While in the food processor, drizzle in olive oil and your seasonings.
Store like a pro. Once they’re cool and dry, stash them in an airtight container or jar. They’ll last a couple of weeks in the pantry—or do like I do, toss them in the freezer and pull out as needed.
That’s it. No waste, no guilt, just badass breadcrumbs that take your dishes from “meh” to “omg who made this.”
So next time you’ve got a slice or two left behind, give it the encore it deserves. Breadcrumbs are the band t-shirt of the sourdough world—keeps the memories alive and makes you look cool doing it.
Rock on, bake on,
Shell
