@secondrisesourdough: You can obviously turn your stale sourdough into croutons too, but I love doing this for breadcrumbs because they're made with just what you put into your bread - no need for any other additives. I keep a bag in my freezer at all times and just add to it whenever I have pieces that we won't eat. Some weeks we fly through the loaf, other weeks we end up with a few stale pieces. Before they go moldy, I cube them up, or you can tear them into pieces (it just makes it easier for the food processor later), and add them to my freezer bag. When I have enough bread in the bag, I put them on a sheet pan and roast them at 325 for 20-30 minutes until golden and crispy. Let them cool completely and put them in a blender or food processor to get the breadcrumb consistency of your choice. I like them pretty fine to use for chicken cutlets. It's really simple but economical and creates no waste. You can season them if you like, but I keep them plain so I can season them when I go to make something with them. If you store them in a glass airtight container or mason jar, they should last for 3-4 weeks. You can also freeze them for generally up to 6 months! Enjoy! #sourdoughbread #sourdoughtip #sourdoughera #breadcrumbs

secondrisesourdough

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Sunday 25 January 2026 14:00:52 GMT