Sourdough Bread Crumbs

With the ongoing COVID-19 pandemic quarantines and self-isolation in full effect, many people are jumping on the sourdough band wagon, looking to be a bit more self-sufficient. I’ve certainly split and shared my starter over a dozen times in the past month, with friends and colleagues (even some willing to drive across the city!) to pick up a jar on my porch (…likely a refreshing road trip too ;). Neighbours have called for tutorials and started sourdough chat groups, sharing photos and trouble-shooting tips. It’s been awesome!

Previously, I’ve posted some basic sourdough bread, crepe and pizza crust recipes, including tips on caring for your starter too.

That said, with so many sourdough newbies (and even for veteran bakers), there are bound to be a few less-than-perfect loaves, or crusty end bits that go stale.

So, what do you do with these crusty bits? Depending how crusty they are, you could opt for French toast, or use up slices in a quiche or other oven-baked egg dish. OR you can prep yourself some sourdough breadcrumbs!!!

Nothing earth-shattering or exciting here. No recipe needed.

If you’ve got some stale, crusty, less-than perfect sourdough ends, don’t toss them!!! Grind them up into usable breadcrumbs and give them an exciting new life!

Fresh sourdough bread is wonderful, but it can lose its appeal after a few days or if left out too long, and sometimes we find ourselves left with a little extra crusty end bit — “the butt” as my son likes to call it.

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Materials / Ingredients needed

• A few pieces of stale bread or “butts”
• Food processor (e.g. Vitamix, Ninja, Magic Bullet or any other processor) — alternatively, you can use a sealed bag and a smashing device like a mallet or hammer (it can be quite therapeutic)
• Jar for storage

Instructions

1. Save up a few stale bread “bums” in jar or bag.
2. Once you have a few saved up, toss them in a food processor and grind until uniform crumbs form. If you have lots saved up, you may want to grind them in small batches.
3. Once crumbs are done, you can store them in a pantry jar (about 1 week); or in fridge (about 1 month); or in freezer (a few months).
4. Use as needed in recipes.

That’s it. You’re welcome.

Whether you’re battering eggplant parmesan or fish cakes, or adding a crispy coating to roasted cauliflower or baked mac’n’cheese, it’s handy to have your own homemade breadcrumbs around. So easy, no cost, and it eliminates food waste.

Welcome to the sourdough life.