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We use bread crumbs quite often, we have left over bread every day simply because we buy a fresh loaf every day. I was wondering if it is possible to make breadcrumbs and keep them on a jar or something without them going mouldy. Does anybody do that?

I think if you dry them out in a slow oven then put in a jar it would work, but I always put mine in the freezer. You can use them from frozen and because they are crumbs they break up easily so you just use what you need.

darkbrowneggs wrote:I think if you dry them out in a slow oven then put in a jar it would work, but I always put mine in the freezer. You can use them from frozen and because they are crumbs they break up easily so you just use what you need.

Ditto

I agree with the above and do both because sometimes you want dried breadcrumbs and sometimes you want fresh ones. pbf.

The bottom of our oven always has a pan with odds and ends of bread in it.When they are Really dry,they go in a tin,and keep for months.

+1 for freezing. Old, dry rolls go into the freezer for breadcrumbs or Semmelknödel.

Thanks for that everybody.

I leave the last slice from the loaf out to dry on the counter, then make crumbs and keep them in a paper bag in the cupboard. I've yet to have any go mouldy in two years of doing this (though sometimes the bread goes mouldy before I get as far as making crumbs).

They freeze brilliantly in little freezer bags. Iv had breadcrumbs go mouldy when iv put them in a sealed box, but i think they weren't dryed out properly and thats why. Iv kept crumbs that iv dried out in the oven in a zippy freezer bag and they kept well until i used them up in about a month or somthing. So i think if you want to keep them unfrozen they have to be properly dry and not fresh crumbs, if in doubt just stick them in the freezer and they'll keep pretty much forever wither they are fresh or dry.

Yep I freeze breadcrumbs too

I believe it was one the Riverside Cottage a few weeks back.

He froze left over bread (wait until you've got a substantial batch) then heat them in a low heated oven for a while my guess is until they are starting to get crunchy and dry and then store them in a sterilized air tight jar or container.

Oh found someone who remembers it

QUOTE - If memory serves you tear the bread into chunks and put them onto an oven tray. Place the tray into a very low over for an hour to dry out. Take them out and let them cool down so any moisture from steam evaporates, then blitz them into crumbs in a food processor and either freeze or store in an airtight jar.

From this website http://www.rivercottage.net/questions/food/3175/

Above our cooker is a shelf. On it a plastic little moulded tray, one of those you get biscuits in. Whenever we've used the breadboard - we cut our own bread, never have sliced - I brush off the crumbs with my hands and deposit them in the tray. There they gradually dry out by themselves. The tray, needless to say, does not have a lid. Maybe not 100% hygienic, but we're still alive.
Annemieke.