Sourdough Breadcrumbs
Sourdough Breadcrumbs are a quick and easy way to use up leftover sourdough bread. Whether fresh or dried, they’re simple to make and so much better than store-bought.
Servings 3 cups (fresh)
Calories 142kcal
Equipment
- Food processor or blender
Ingredients
- 4 slices (200 grams) sourdough bread
- ½-1 teaspoon herbs and spices optional for seasoning
Instructions
- Cut fresh or stale sourdough bread into small cubes or tear into chunks.
- Place the bread chunks into a food processor or blender. Add any desired seasonings, then pulse until the breadcrumbs reach your preferred texture. If using fresh breadcrumbs, incorporate them immediately into your recipe or store them in an airtight container for up to 3 days.4 slices (200 grams) sourdough bread, ½-1 teaspoon herbs and spices
- If drying, spread breadcrumbs evenly on a rimmed baking sheet. Bake at 250°F for 20-30 minutes, stirring every 10 minutes, until fully dried. Allow the dried breadcrumbs to cool completely before storing.
Notes
- Yield: 4 slices (200 grams) of sourdough bread yield approximately 3 cups of fresh breadcrumbs or 2 ⅓ cups of dried breadcrumbs.
- Storage: Store fresh breadcrumbs in an airtight container at room temperature for up to 3 days, in the refrigerator for up to 1 week, or freeze for up to 3 months. Dried breadcrumbs can be kept at room temperature for up to 2 weeks or frozen for up to 3 months.
Nutrition
Serving: 1cup | Calories: 142kcal | Carbohydrates: 28.5g | Protein: 4.5g | Fat: 0.5g | Polyunsaturated Fat: 0.5g | Sodium: 287mg | Potassium: 39mg | Fiber: 1g | Calcium: 7mg | Iron: 1.7mg
Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.
