Bread crumbs are a great use of yesterdays loaf, or todays, just make sure your crumbs aren't coming from a box. The fresher the bread the better it is at absorbing flavors. We've grown quite liberal with our ingredients that we season the bread crumbs with, something that might read closer to a Nashville hot chicken recipe. I like to think if it as the terroir of Topanga Mother.

Perfect for sprinkling over grilled vegetables, breading eggplant for parmesan, unpretentious chicken thighs — pounded thin, breaded and fried, served with a lemon wedge or bringing those meatballs for the 'Sunday Gravy' a step closer to the mythic level your Nona.  

Makes 4 cups

Ingredients

• 1 fresh(ish) country loaf of sourdough
• House terroir*

Turn oven to 350° 

Cube bread so that it easily fits into a food processor or blender. Working in batches pulse until the bread is broken down into something that resembles the desired size of crumb. Repeat until you've used all the bread. 

Use your hands to rip up and lingering pieces that didn't breakdown. Repeat until you've used all the bread. I often make more than I think I'll need. They store well in the freezer.

Spread out the broken down bread onto a sheet pan without overcrowding. You'll want to do this to make sure you crisp the bread crumbs evenly and allow for them to release the moisture in them. This is almost the moment if you are feeling extra creative and want to add spices, salt, thyme, crushed pepper, parmesan, and so on. You do you! 

Cook until lightly browned and crumble to the touch. Small pro-tip we like to do depending on where these are going to be used: toss some back into the food processer and give it a good blitz. This creates finer crumbs that help absorb and form a crust on food if you are breading.