How to Make Sourdough Breadcrumbs

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Have you ever found yourself looking to make meatballs, but realizing that you forgot to buy breadcrumbs? If so, this is wikiHow is for you! Look no further to find out how to make breadcrumbs from a loaf of sourdough bread at home.

Ingredients

  • 1 loaf of sourdough bread, with or without crust
  • Seasonings, such as oregano or sage (optional)

Steps

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  1. 1
    Preheat the oven to 325 °F (163 °C).
  2. 2
    Cut one loaf of sourdough bread into small cubes. Using a pairing or bread knife, cut your bread into cubes roughly 1 inch (2.5 cm) wide.
    • Ideally, you should use bread that is a couple of days old and a little stale. Fresh bread will take longer to dry out
    • Your cubes do not have to be perfectly sized as they will be blended anyways.
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  3. 3
    Line a baking tray with a baking sheet or parchment paper. Cut or rip a sheet of parchment paper to cover the bottom of your baking tray. This helps to prevent the bread from sticking.
  4. 4
    Spread the pieces of bread evenly on the tray. Keeping a bit of distance between each piece of bread, space out the sourdough cubes in one layer.
    • Use a second baking tray or bake in batches if you have more bread than can fit in one tray.
  5. 5
    Bake the bread for 15-30 minutes until slightly golden and dry. Checking regularly, make sure the bread cooks until no moisture is left. It should feel crisp and hard when you take it out of the oven.
    • Be careful not to burn the bread. The surface of the bread chunks should be lightly golden and yellow. If it starts to blacken, remove the bread from the oven.
  6. 6
    Pulse the bread in a blender or food processor until you reach the desired consistency. Pulse and release consistently so you don't overdo the blending. For finer crumbs, process longer and vice versa.
    • Make sure the bread has cooled down before transferring to a blender or food processor. If it helps, you can transfer the breadcrumbs from the baking sheet by lifting the parchment paper.
  7. 7
    Mix in any desired seasonings. Popular seasoning options for sourdough breadcrumbs include Italian seasoning, oregano, sage, etc. You can also just add a dash of salt or leave the breadcrumbs plain.
  8. 8
    Store the breadcrumbs in an airtight container or bag. Simple household containers, such as glass jars, plastic containers, or even ziploc bags, work just fine. Make sure the container is dry before pouring in your breadcrumbs.
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      Tips

      • You can speed up the drying-out process by processing/blending first and returning it to the oven afterward. After the bread dries out more, pulse further until you reach the desired texture.
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      Warnings

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      Things You'll Need

      • A food processor or blender
      • An oven
      • Baking sheets or parchment paper

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