Toasted sourdough breadcrumbs

Toasted sourdough breadcrumbs

By
From
A Year of Practiculture
Photographer
Rohan Anderson & Kate Berry

Each night just before I go to bed I finish the last task for the day, which is to bake the daily loaf. We eat most of a loaf in a day as we have six mouths to feed, but inevitably there’s a small section of the loaf that isn’t consumed that day and ends up left in the bread bin. These bread ends build up over a week and I turn them into beautiful breadcrumbs for use in all sorts of things, from arancini to schnitzel.

Ingredients

Quantity Ingredient
see method for ingredients

Method

  1. To make the breadcrumbs, I break the stale bread up by hand into smaller chunks. I lay these on a roasting tray and bake them in a medium–hot oven (180–220°C) until all the moisture has been baked out of them and they turn crunchy. I allow them to cool then whizz them in the food processor until fine. The roasting step ensures they’ll keep in a glass jar without rotting. You must bake all that moisture out, though, without burning the bread. If it still feels at all doughy, the breadcrumbs won’t keep.
Tags:
rohan
anderson
practiculture
whole
larder
love
sustainable
sustainability
grow
harvest
forage
hunt
seasonal
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