Potato Flake Sourdough Bread Crumbs Recipe
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.
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.