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biophile
72
Dec 17, 2017
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I'm looking for a good method/recipe for turning leftover sourdough into tasty croutons. I think most commercial croutons start life as relatively fluffy white bread, but my sourdough is a bit tougher (denser?) and so my attempts in the past have led to very hard to chew croutons. Hit me with your tips!
Dec 17, 2017
elderberry
6
Dec 17, 2017
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biophileOoh, good one - I ran into the same issue, and I hate croutons that are either dry bread foam or semi-edible rocks. The trick I've found to work best is to take your loaf of sourdough and tear it by hand into irregular, crouton-sized pieces. Throw the pieces into a large mixing bowl, drizzle with olive oil - enough so that each croutons gets a touch of oil and won't stick to your pan, but not so much that you're going to end up with essentially fried breadcrumbs - salt and pepper to taste, and if you want, a sprinkle of herbs de Provence (or fresh herbs and garlic if you really want to go for it). Go ahead and distribute evenly on a baking sheet (or mix right on the baking sheet, it's just fine).
When you bake it, set the temperature about as low as your oven goes - 250 or 300 F is where you want to be. Cook and check every few minutes. They'll continue to dry out and cook on the pan for a few minutes after you take them out, so pull them when they still have some soft chew and are crusty around the edges. It's better to pull then too early, as you can always give them another few minutes in the oven. They should store just fine for a week or so in a sealed bag or container.
Good luck!
Dec 17, 2017
biophile
72
Dec 17, 2017
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elderberryNice one, thanks I'll try this!
Dec 17, 2017
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