What is a bread roll if not all crust?
What is toasting, if not making the whole piece of bread more crust-like?
I love bread crusts from everything except mass produced bread like white bread. I love sourdough crusts more than the insides!
Mass produced bread crust is just awful. I don’t cut it off but totally understand why so many people do.
I always eat crust on toasted bread. But not pizza crust
It’s my favorite part! I’ll eat my husband’s crusts too when he doesn’t feel like eating them.
What I can’t understand is that people like my partner will not eat their crust… But then order bread sticks. Pizza places roll the same dough to make the bread sticks as they use for the dough. Usually I won’t eat bread sticks unless they have something to dip them in… But I always eat her crusts. I swear places like dominos cheese bread has to be just a medium pizza with no sauce or toppings. So why not just order a medium pizza if you are going to dip the cheese bread in marinara?
This drives me nuts.
Pizza crust is pretty inconsistent on being emjoyable. Domino’s crust is ass. Godfather’s is fine because it is so narrow. We have a local place with hand tossed crust that is seasoned and basically like having a side of garlic breadsticks.
Would a dipping sauce change your mind at all? They stop being the worst part of pizza and start being luxury breadsticks.
Currently, my 3-year-old will only eat the crust of a piece of bread. He leaves the rest for me.
The same reason you like eating caramelised onions, but not onion skins.
Speak for yourself
That’s more like bread vs. wheat bran
I love bread crust, but I can understand why people might not like them. It occupies a middle ground between “bread” and toast. It has some earthy flavor (that I like in toasted bread), but it is also softer than toast (which I can appreciate).
Thus, I think it might be the “worst of both worlds” for some people: too soft, tasting off, etc.
I love them all though: pizza crust, bread crust, toasted bread, toasted pizza crust, toasted bread crust.
