¹Aquafaba is the brine from cooked or canned chickpeas, and it’s most commonly used as a replacement for whipped egg whites. I actually recommend using canned aquafaba instead of homemade for this recipe, because the consistency is more reliable. A standard 14-oz can of chickpeas typically contains just about ½ cup of brine, which is precisely the quantity you need for this recipe. You can reserve and use the chickpeas in another dish (
I have plenty of options for you).
²To stale bread, either leave on the counter uncovered overnight, or place in a directly on rack of 300°F oven and bake for 8 minutes on each side until dry and firm.