OK, so it's not exactly an original idea and many of you may already do it, but...use some of your sourdough bread for croutons. Just slice, cut reasonable sized croutons from each slice (leave the crust on), season (granulated garlic or onions, dried herbs, finely grated Parm, etc.) and dehydrate for a couple of hours til dry and crunchy. I used a food dehydrator set at 145°F, but I'd guess an oven preheated to 200-ish, then turned off would work as well. They should keep indefinitely in a tight container if dried well enough.
I've made them before using online recipes where the croutons get tossed an oil/seasoning mixture, then baked at around 300-350°F, but they are always oily. I like "mine" better by far.
Tip: I spread/"drizzled" the seasoning over the cut pieces, then sprayed with a little spray oil to hold 'em in place. I'd bet that a water spray would also work.
I've made them before using online recipes where the croutons get tossed an oil/seasoning mixture, then baked at around 300-350°F, but they are always oily. I like "mine" better by far.
Tip: I spread/"drizzled" the seasoning over the cut pieces, then sprayed with a little spray oil to hold 'em in place. I'd bet that a water spray would also work.
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