If you have some sourdough bread that is going stale, a great way to use it up is to make croutons. These are very easy to make and will last weeks in a jar, tin or tub. You can add them to soups, salads, stews or dumplings, or blitz them in a food processor to make breadcrumbs, which can be used to coat items for deep frying, or topping things like fish pie.
All you have to do is :
Cut the bread into small cubes, about 1 cm per side.
Coat in a little olive oil. Spray bottles are great for this, but if not then just toss the bread around in a tablespoon of oil in baking sheet with your hands.
Spread the cubes out on a baking sheet, try to get them in a single layer, rather than piled up.
Place the baking sheet in an oven at 100 degrees c for about half an hour.
Toss the croutons, ensuring they cook evenly.
Bake for another 20 mins.
Check on the croutons. they should be dry and crunchy, and slightly golden brown, but not blackening.
Give them a little longer if they are still soft.
Leave to cool before transferring to airtight storage.
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