mm wrote on 10 May 2007 in rec.food.cooking

> So if I get fresh French Bread and is I let it sit whatever I haven't
> finshed and dried out, Iw on't need to bother baking it at a low temp?
> I don't have a food processor - if I buy, I want a really good one
> but I don't use it enough to have one. Can I use the grater?
>
> Last time I tried - it's been a while, I think I just kept them in
> chucks in a bottle. I'll put them in the freezer this time.
>
> And sourdough bread. There is one brand here that I am hooked and used
> for sandwich. I'll try making some bread crumbs from that too.
>

You can also use a rolling pin to make bread crumbs. If you use a FP you
get more like bread dust than bread crumbs. Well I find a FP makes too
fine a crumb and a rolling pin makes for a larger crumb which I prefer. It
is more crispy if the crumb is larger.


When I have leftover 'stale' bread and I've been baking or roasting, after
I turn off the oven, I dry out the bread using the residual heat in the
cooling oven. This also 'toasts' the bread a little, which can be a good
thing.

I store the virgin bread crumbs in a sealed mason jar and that allows me
to mix spices and herbs as required to seperate batches of crumb mixes for
differing foods and favours.