Ok, hot take, you can’t judge the bread as a slice by itself. It’s the context around the slice that matters. For example, dry foods can be good when paired with non dry foods. But on their own, I’m not a fan of dry foods. I can see the end of the loaf being good when paired with the right filling. But in the context of a slice of buttered toast, I don’t really want the end of the loaf.
If you care, and I think you might, the size of the holes inside bread is called the crumb. At least, in some places I’ve seen(entirely too many bread baking videos at one point)
Useless information is still fun to share sometimes
Ok, hot take, you can’t judge the bread as a slice by itself. It’s the context around the slice that matters. For example, dry foods can be good when paired with non dry foods. But on their own, I’m not a fan of dry foods. I can see the end of the loaf being good when paired with the right filling. But in the context of a slice of buttered toast, I don’t really want the end of the loaf.
For sure. Texture is definitely important in context.
If you care, and I think you might, the size of the holes inside bread is called the crumb. At least, in some places I’ve seen(entirely too many bread baking videos at one point)
Useless information is still fun to share sometimes
Yeah, crumb was definitely the right word to use there. My brain gets a bit fuzzy with words sometimes.