Day 4+ · Snacks & Sides
Homemade Sourdough Breadcrumbs
Makes 2 cups | 25 min
Golden, herby breadcrumbs for pasta, gratins and crispy toppings. The very best use for the very end of a loaf.
The recipe card
Day 4+
Homemade Sourdough Breadcrumbs
The last slice is never the last idea
Illustrative photograph. Serving suggestion.
TINY COVE COTTAGE BAKERY
The Second Life of a Loaf
Homemade Sourdough Breadcrumbs
Makes 2 cups | 25 min
Ingredients
- • 4 thick slices very stale sourdough
- • 2 tbsp olive oil
- • 1 tsp dried thyme or oregano
- • Salt and pepper
- • Optional: lemon zest, garlic
Method
- 1Tear bread and pulse in a food processor to rough crumbs.
- 2Toss with olive oil, herbs, salt and pepper.
- 3Toast on a baking sheet at 350°F for 10–14 minutes, stirring once.
- 4Cool completely and store airtight for up to two weeks.
TINY COVE COTTAGE BAKERY
Ingredients
- 4 thick slices very stale sourdough
- 2 tbsp olive oil
- 1 tsp dried thyme or oregano
- Salt and pepper
- Optional: lemon zest, garlic
Instructions
- 1
Tear bread and pulse in a food processor to rough crumbs.
- 2
Toss with olive oil, herbs, salt and pepper.
- 3
Toast on a baking sheet at 350°F for 10–14 minutes, stirring once.
- 4
Cool completely and store airtight for up to two weeks.
Best bread for this recipe
The driest end of any loaf — the older the better.
Seasonal tips
Scatter over spring pasta with peas, or summer zucchini gratin.
Good bread goes further.
Fresh today. Delicious tomorrow. Reinvented after that.
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