Garlic & Herb Sourdough Croutons
Jan 28 | Written By: Sabrina Huizar
Garlic & Herb Sourdough Croutons (Inspired by Allie’s Bagel Croutons)
This recipe exists because leftover sourdough deserves a second act. After a conversation with Allie today about her bagel croutons, the lightbulb went off. I had a loaf from the day before sitting on the counter, just begging to be used up. Enter: crunchy, garlicky, wildly snackable sourdough croutons.
They are flexible, forgiving, and impossible to mess up. Think of this as a method, not a mandate.
Ingredients (adjust everything to taste and loaf size):
Leftover sourdough bread
Olive oil
Garlic cloves, minced
Dried parsley
Dried rosemary
Salt
Pepper
Instructions:
Cut your sourdough into slices, then into roughly one-inch cubes. Uniform-ish is great, but perfection is unnecessary.
Toss the bread cubes with olive oil until lightly coated. Add more if your bread is especially thirsty.
Add minced garlic, parsley, rosemary, salt, and pepper. Toss again until everything looks evenly seasoned.
Spread the cubes in a single layer on a baking sheet. Crowding leads to steaming, not crunching.
Bake at 375°F, stirring once or twice, until golden and crisp. This usually takes 15 to 25 minutes depending on moisture and cube size. They will crisp more when they cool.
Cool slightly and try not to eat them straight off the pan. I did and I am not sorry.
Notes from the Culturing Corner:
• Older sourdough works best. Day-old or two-day-old bread equals better crunch.
• Rosemary goes a long way. Start small.
• These freeze beautifully and re-crisp in the oven in minutes.
• Excellent on salads, soups, or straight from the jar like a feral kitchen goblin.
Leftover sourdough, upgraded. Thanks, Allie, for the nudge.
Stay tuned—and stay cultured.
—Sabrina
Our Wild Dark Rye Sourdough Starter brings bold flavor and energetic fermentation to traditional rye baking. This culture is known for its lively nature, producing a vigorous starter that bakers love for its strength and character.
Rye starters are naturally aromatic and active, and this one is especially spirited. When it’s ready to be fed or used in dough, the surface will be bubbling with life and activity, so much so that it can seem like it’s ready to spill right out of the jar if ignored for too long.
As it ferments, the starter develops the rich, earthy character that dark rye is known for, creating breads with deep flavor and a pleasantly tangy aroma. Its strong fermentation power makes it excellent for producing hearty loaves with beautiful rise and structure.
The finished breads are bold and rustic with a moist crumb and the distinctive depth that dark rye flour brings. It performs beautifully in traditional rye loaves as well as rustic breads blended with wheat flour.
Simple, lively, and full of personality, this starter makes it easy to bring the bold tradition of dark rye sourdough baking into your kitchen.
Expect:
• Extremely lively and active starter
• Bold, earthy dark rye flavor
• Aromatic, complex sourdough character
• Perfect for traditional rye loaves and rustic breads
Energetic, flavorful, and wonderfully rustic, this Wild Dark Rye Starter produces hearty sourdough breads with bold character and lively fermentation.
Our San Francisco “Fisherman’s Wharf” Sourdough Starter captures the unmistakable character of the famous sourdough breads that have made San Francisco baking legendary. Known for its lively fermentation and classic tangy flavor, this starter produces loaves with the signature taste many people associate with the city’s historic bakeries.
San Francisco sourdough has long been celebrated for its unique flavor profile, shaped by the coastal climate and traditional fermentation methods used by generations of bakers. This starter brings that same spirit into your kitchen, delivering the bold, aromatic character that sourdough lovers recognize immediately.
The finished breads develop a beautifully balanced tang, with a chewy yet tender crumb and a crisp crust that makes every slice memorable. The flavor is vibrant and satisfying—perfect for rustic loaves, sandwich bread, and the classic sourdough boules that feel right at home on a soup-and-salad table.
Each bake evokes the experience of strolling along Fisherman’s Wharf, where the aroma of fresh sourdough fills the air and warm loaves are enjoyed with butter, chowder, or simply on their own.
Simple, lively, and full of West Coast character, this starter makes it easy to bring the spirit of San Francisco sourdough baking into your kitchen.
Expect:
• Classic San Francisco-style sourdough tang
• Perfect for boules, sandwich loaves, and artisan breads
Bold, nostalgic, and wonderfully flavorful, this starter produces sourdough breads that capture the iconic taste of San Francisco baking.
Our Desem Wheat Sourdough Starter is made from ancient Khorasan wheat, which many people recognize by its trademarked name, Kamut. This remarkable grain produces breads with a naturally sweet, nutty flavor and a beautifully chewy texture that feels both rustic and refined.
Desem-style fermentation has deep roots in traditional European baking and is known for producing bread with gentle acidity and complex grain flavor rather than an aggressive sourness. The Khorasan wheat shines here, creating loaves that are rich, aromatic, and deeply satisfying.
One of the joys of baking with this starter is how effortlessly the dough comes together. The resulting breads often require surprisingly little kneading while still producing beautiful structure and flavor. The finished loaves are hearty yet tender, with a warm golden crumb and a naturally rich taste that stands wonderfully on its own.
It’s the kind of starter that’s difficult to describe but unforgettable once you taste it.
Expect:
• Naturally sweet, nutty flavor
• Beautiful chewy texture
• Mild acidity rather than sharp sourness
• Warm golden crumb from ancient Khorasan wheat
• Excellent for rustic artisan loaves
Warm, nutty, and deeply satisfying, this desem-style starter highlights the incredible flavor of ancient Khorasan wheat in every loaf.