Day 23 out of 40
For me, aged sourdough bread is in a category of its own. I like to say aged not stale because I am always amazed how a piece of very old sourdough bread comes to life in a bowl of hot soup, in the toaster or when fried in a little bit of fat. We have chickens, but they don’t get to eat our leftover breads because we truly use it all. From kvass, bread chips to bread crumbs, there are so many ways to enjoy it.
I keep a bag of sourdough bread crumbs in the freezer. I make from bread hills and older slices from different loaves I keep in a container in the fridge. I sometimes make it from fresh sourdough bread as well if I am running out because it is such a handy ingredient. I make sourdough bread crumbs by pulsing the bread in the blender until fine.
Sourdough breadcrumbs and meatballs
1 lb meat or meat alternative of choice (sprouted lentils or cooked beans work well too)
1 small onion, finely chopped
1 large egg, beaten
½ cup to 1 cup of sourdough breadcrumbs
1 tsp salt
¼ tsp pepper
1 teaspoon oregano or spices of choice
Mix all ingredients well. Take one tablespoon of the mix and make the meatballs. Place the meatballs in a greased cookie sheet. Bake at 400F oven for 30-40 minutes. I like to double the recipe and freeze.