Use the crust when making breadcrumbs?

[TdeV]

Almost all recipes I read about breadcrumbs state to cut off the crusts.

Why is that?

(My bread is usually homemade and I don't want to waste the crusts).

[Shelby]

I never cut off the crusts.  

[Anna N]

29 minutes ago, TdeV said:

Almost all recipes I read about breadcrumbs state to cut off the crusts.

Why is that?

(My bread is usually homemade and I don't want to waste the crusts).

 I think it depends very much on what you’re aiming for. If you’re aiming for rustic or it just doesn’t matter then leave the crusts on. If you’re aiming for something refined then take the crusts off.  

[TdeV]

1 hour ago, Anna N said:

If you’re aiming for something refined then take the crusts off.  

 

@Anna N, what is 'refined' about taking the crusts off?

[Anna N]

1 hour ago, TdeV said:

 

@Anna N, what is 'refined' about taking the crusts off?

Breadcrumbs would then be all white rather than sprinkled with brown crust.  It matters to some people.   I also remove the crust if I’m using the crumbs to make a panade  —  that’s probably just me. 

Edited July 8, 2018 by Anna N (log)

[MSRadell]

1 hour ago, Anna N said:

Breadcrumbs would then be all white rather than sprinkled with brown crust.  It matters to some people.   I also remove the crust if I’m using the crumbs to make a panade  —  that’s probably just me. 

 

I guess we normally don't think about the color variations because the normal bread we use is whole-wheat or some variation thereof.  In that case the crust isn't really that much of a different color than the bread itself.  Irregardless, we always use the crust including the ends (they had a little different texture and more crunch).