Preheat your oven to 325℉.
Cut or rip your (stale) sourdough bread into 1-inch pieces.
Pulse the bread pieces in the food processor until you get crumbs to your desired size. For panko-style crumbs, you will pulse less. For traditional crumbs, you will need to pulse more.
Add 1 to 2 tablespoons of olive oil to coat the bottom of your baking sheet.
Add roughly half of your bread crumbs on the baking sheet in an even layer.
Bake the bread crumbs in the oven for roughly 15 minutes, until lightly golden. Halfway through the bake, lightly salt the bread crumbs and toss with a spoon. Return to the oven until done.
When done, remove the bread crumbs from the baking sheet and set aside in a bowl. Let cool at room temperature. To store: keep the bread crumbs in an airtight container at room temperature for up to 2 weeks.
