Post by mach12 on Jul 4, 2022 10:51:34 GMT -5
My wife's nephew and his wife have a 90C and we were texting a week or so ago about dehydrating with a Chambers, so the other day I made some breadcrumbs from a loaf of sourdough bread that I had in the freezer. I normally use my dehydrator, a big old early 70's (harvest gold!) thing the size of a tank - and built like one, but after all these years the thermostat decided to call it quits and I need to fix it, so I looked at her notes and decided to try drying the crumbs in the oven of our BZ. Not sure whether you'd call them dried or baked. Or half-baked? That's probably more fitting in my case. Several of our favorite recipes call for breadcrumbs, like schnitzel, and the sourdough crumbs are especially good. I sent her a text on how I did these and then got to thinking it might be interesting to others, so here's a cut and paste of what I sent her. Kind of my first attempt at drying in a Chambers and a surprising mild nutty flavor that I'm excited to try.
Here's the text:
"I had a loaf of sourdough bread in the freezer that had been in there several months, so it was time to turn it into breadcrumbs for cooking. I sliced the bread into thin slices, let it air dry overnight, broke it into pieces, ran them through the blender a couple of handfuls at a time, then spread the crumbs on a large sheet pan. I preheated the oven to 250 and put the pan in for 20 minutes gas on, then took it out, stirred it, then back in and turned off the gas. An hour later I took the crumbs out and stirred them and then put them back in, still gas off, for another hour. man did they come out good. Almost a nutty flavor. I put them in Ziplock bags, 1 1/2 cups per bag, then froze them. I've kept dried crumbs for up to a year in the freezer and they probably could stay longer than that".
Here's the text:
"I had a loaf of sourdough bread in the freezer that had been in there several months, so it was time to turn it into breadcrumbs for cooking. I sliced the bread into thin slices, let it air dry overnight, broke it into pieces, ran them through the blender a couple of handfuls at a time, then spread the crumbs on a large sheet pan. I preheated the oven to 250 and put the pan in for 20 minutes gas on, then took it out, stirred it, then back in and turned off the gas. An hour later I took the crumbs out and stirred them and then put them back in, still gas off, for another hour. man did they come out good. Almost a nutty flavor. I put them in Ziplock bags, 1 1/2 cups per bag, then froze them. I've kept dried crumbs for up to a year in the freezer and they probably could stay longer than that".