Use your stale homemade bread to make potato flake sourdough bread crumbs. They are a kitchen staple that can elevate many dishes. Perfect for meatloaf, crispy coatings for chicken and flavorful toppings for casseroles.
If you’ve baked a loaf of potato flake sourdough bread and have leftovers going stale, don’t toss it! Turn that stale bread into golden, versatile bread crumbs.
Here’s a comprehensive guide to making bread crumbs from potato flake sourdough bread, packed with tips, tricks, and the best methods. If you’re making this for the first time, don’t worry—it’s straightforward!
What Makes Potato Flake Sourdough Bread Special?
Potato flake sourdough bread is beloved for its unique flavor and sweetness it adds to the bread. Made with a potato flake sourdough starter, this bread doesn’t have all of the same characteristics as traditional sourdough starter. It does naturally ferment your grains while giving you a great rise! However, it doesn’t have that sour tangy flavor. It has a hint of sweetness from ingredients like sugar and dehydrated potato flakes. It also has a soft crumb and rich flavor, making it perfect for bread crumbs.
Just like traditional sourdough bread, potato flake sourdough relies entirely on wild yeast. Potato flake sourdough is started with active dry yeast to get it going but commercial yeast is no longer needed after the first use.
If you want to know how to make your own potato flake starter, it’s so simple. All you need is a commercial yeast packet, instant potato flakes, sugar, and warm water! See my full instructions and grab the free printable on how to make your own starter!
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Tools Needed to Make Bread Crumbs
Making bread crumbs is a simple process that requires just a few basic tools:
- Cutting Board: For slicing or cubing the bread.
- Bread Knife: A serrated knife works best for cutting stale bread.
- Baking Sheet: To dry the bread in the oven or air-dry it.
- Parchment paper: Make clean up even easier.
- Food Processor or Blender: To grind the dried bread into crumbs.
- Storage Containers: Airtight containers for storing the finished bread crumbs.
Optional tools like a rolling pin or fine mesh sieve can help refine the crumbs, but they’re not essential. Keep it simple and practical for quick results!
Ingredients You’ll Need:
- Stale potato flake sourdough bread
- Olive oil (optional, do not use vegetable oil-it will not have a good flavor)
- Seasonings like salt, garlic powder, Italian seasoning or dried herbs (optional)
Step-by-Step Guide to Making Bread Crumbs
Be sure to check out the recipe card at the bottom to print out the recipe for easy reference!
1. Prepare Your Bread
Start with a loaf of stale potato flake sourdough bread or pieces of bread that you have collected over time.
If you don’t have stale bread, you can use fresh bread and dry it out. Slice the loaf into ½-inch slices, lay them on a baking sheet, and place them in a warm, dry spot or a low-temperature oven (200°F) for 10–15 minutes until completely dry.
2. Dry the Bread
Once your bread is stale or dried, break it into smaller chunks. Lay the chunks on a parchment paper-lined baking sheet, ensuring they don’t overlap.
Bake the bread at 250°F (120°C) for 15–20 minutes, or until the pieces are completely dried out but not browned. Check with an instant-read thermometer to ensure the internal temperature has reached 160°F to kill any residual moisture that could lead to spoilage.
3. Grind into Bread Crumbs
Once the bread pieces have cooled to room temperature, transfer them to a food processor or blender. Pulse until you achieve the desired consistency:
- Fine bread crumbs for coating or thickening soups
- Coarse crumbs for toppings
Note: For added flavor, you can drizzle the bread with olive oil or melted butter before drying it in the oven. Add seasonings like tablespoon salt, garlic powder, or Italian herbs for seasoned bread crumbs.
4. Store Your Bread Crumbs
Transfer the finished bread crumbs to an airtight container, plastic wrap-covered container, or glass jar with airtight lid. Store them at room temperature for up to a week, in the fridge for up to 3 weeks, or freeze them for long-term storage in a resealable bag wrapped in aluminum foil to prevent freezer burn.
Why Use Potato Flake Sourdough Bread for Bread Crumbs?
The slight sweet taste from the potato flakes and sugar blends beautifully with the subtle sour taste from the starter. This creates a depth of flavor that outshines regular bread crumbs made from plain white bread or even dinner rolls.
Best Bread for Bread Crumbs
The best bread for making bread crumbs depends on the flavor and texture you’re aiming for. Sourdough bread, especially potato flake sourdough bread, is an excellent choice because its flavor and texture.
Potato flake sourdough can come in many different flavors. Using different types of flour will result in a different flavor of bread crumbs.
Bread flour will make a loaf similar in taste to traditional white bread which offers a neutral taste and light texture, perfect for recipes like meatloaf or coatings where subtlety is key.
Using whole wheat flour or a combination of whole wheat and bread flour will create a whole wheat bread loaf that produces hearty, nutty crumbs that work well in stuffing or as a topping for baked dishes.
Regardless, stale bread is the best option for bread crumbs, as it’s easier to dry and grind. Specialty breads like herbed loaves can add unique flavors, while sweet breads like brioche or cinnamon rolls should be reserved for dessert-style crumbs.
Always avoid moldy bread. Using homemade bread automatically makes these bread crumbs much healthier than store bought bread crumbs and you have the option to flavor them however you would like!
Choose a bread that complements your recipe’s flavor profile. Whether you need robust crumbs for a savory dish or light ones for a filler, starting with the right bread ensures a delicious final product!
My favorite types of bread:
I typically will save whatever bread I have left laying around, so most of the time my bread crumbs are a mash up of different styles of bread. Here are some of my favorite potato flake starter recipes to make bread crumbs from:
Potato Flake Sourdough Original Recipe (Large or mini loaves both work)
Brown Bread (which doesn’t need loaf pans)
Whole Wheat Bread (a half bread flour half whole wheat blend)
Collecting and Storing Bread for Bread Crumbs
Making bread crumbs doesn’t have to start with a fresh loaf. One of the best ways to minimize waste and ensure you always have bread ready for crumbs is to save stale pieces over time. Whenever you have leftover slices, crusts, or stale bread that’s past its prime for sandwiches, set it aside for future use.
To store these bread pieces, cut or tear them into smaller chunks for easier processing later. Place the pieces in a resealable freezer bag or airtight container and store them in the freezer. Freezing prevents the bread from developing mold and keeps it fresh for an extended period. Be sure to label the bag with the date so you can keep track of how long the bread has been stored.
Frozen bread is perfect for making bread crumbs later. When you’re ready to make bread crumbs, simply pull out your saved bread from the freezer, let the bread thaw completely on the countertop. Placing it on a baking sheet lined with a paper towel can help absorb any excess moisture as it defrosts.
If the bread still feels damp after thawing, pop it into the oven to lightly toast and dry it out before processing. This quick step ensures your crumbs will have the right texture, just like they would with fresh or stale bread.
By collecting bread over time, you’ll always have a stash ready to turn into flavorful, homemade crumbs for all your cooking needs.
Creative Ways to Use Bread Crumbs
Now that you’ve mastered making bread crumbs, here are a few ways to use them:
- Bread Crust Topping: Sprinkle coarse crumbs over mac and cheese or casseroles before baking.
- Meatloaf Binder: Add fine crumbs to meatloaf or meatball mixtures for structure.
- Crispy Coating: Coat chicken, fish, or tofu with seasoned crumbs for a golden crust.
- Stuffing: Use stale homemade sourdough bread crumbs as the base for Thanksgiving stuffing.
- Dessert Garnish: Toast sweetened crumbs and sprinkle them over ice cream or cinnamon rolls.
Troubleshooting Tips
- Too Dry or Burned Crumbs: Check the oven temperature and cooking time carefully. Avoid over baking during the drying phase.
- Clumpy Crumbs: Make sure the bread is fully dried before grinding and avoid using hot water during storage.
- Flavorless Crumbs: Enhance the taste with seasonings or consider adding grated cheese or minced garlic to the bread before baking.
How to Make Bread Crumbs Smaller
A food processor is a quick and efficient tool for creating smaller crumbs, though they may not be as fine as store-bought varieties. Once the bread is dried and cooled, place the pieces back in the food processor and pulse until they reach your desired texture. Alternatively, place the crumbs in a sturdy plastic bag and use a rolling pin to crush them to the size you prefer.
How to Make Bread Crumbs Without a Food Processor
No food processor? No problem! Simply cut the bread into ¾-inch cubes or tear it into small pieces. Spread the bread evenly on a baking sheet and bake until it’s thoroughly dried and lightly toasted, similar to making croutons. After cooling, transfer the toasted bread to a large resealable bag. Partially seal the bag and carefully use a rolling pin to break the bread into fine crumbs. This method is simple and effective!
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Making bread crumbs from potato flake sourdough bread does not take a long time and is a wonderful way to give stale bread a second life. The resulting crumbs are packed with flavor, versatile, and economical—no extra cost involved. Whether it’s your first time or your second time baking sourdough, you’ll love how this process turns even humble leftovers into a gourmet ingredient.
So next time you bake potato flake sourdough bread, save the leftovers for bread crumbs. Your future recipes—and your family members—will thank you!
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Potato Flake Sourdough Bread Crumbs Recipe
Ingredients
- Stale potato flake sourdough bread
- Olive oil optional
- Seasonings optional: salt, garlic powder, Italian herbs
Instructions
- Slice stale potato flake sourdough bread into ½-inch slices or cubes. Even pieces produce evenly dried bread. If fresh, dry slices in a 200°F oven for 10–15 minutes.
- Lay bread pieces on a parchment-lined baking sheet.
- Optional: Drizzle with olive oil for flavor.
- Bake at 250°F for 15–20 minutes until completely dry but not browned. Cool to room temperature.
- Pulse dried bread in a food processor or blender to the desired texture—fine for coatings, coarse for toppings.
- Season (Optional): Toss crumbs seasonings before or after grinding for added flavor.
- Transfer crumbs to an airtight container. Store at room temperature for 1 week, refrigerate for 3 weeks, or freeze for long-term storage.
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