Q: When people talk about making their own bread crumbs, I always see that the crusts must be removed.
Why? What would happen if I didn't remove them?
Sent by Sara
Editor: Sara, I actually almost never remove the crust. My guess is that many guides suggest this because they are directing you to make finely-textured and soft fresh bread crumbs. Using only the inner part of the bread will give you fine, soft, white bread crumbs without any harsh dry bits. The color will also be more uniform.
However, most of the time I am toasting the bread first anyway, and I want all the crumbs to be quite dry. Leaving the crust on makes no difference.
Readers, any tips on this? Do you remove the crust before making bread crumbs?
Related: How To: Make DIY Breadcrumbs
(Image: Elizabeth Passarella)
How To Cook Fluffy, Tasty Quinoa
Perfect Summer Cocktail Recipe: Honey Bourbon Lemonade
Good Food to Share 
The Big Book of Small, Cool Spaces 
Apartment Therapy Presents 
The Eight-Step Home Cure 
Elizabeth Apron fro...
100 DIY Ideas for the 3-Day Weekend
Danielle's Charming, Classic Walk-Up
I find that if I'm using up day old crusty bread like baguette or an Italian loaf, the crusts can jam the blade of my tiny cuisinart. I figured that was why.
If I'm making crumbs from the crusts of sandwich bread or using up the last bun in a bag, then the crust doesn't seem to make any difference. I imagine if you're using a full-size food processor, it would handle any crust just fine.
I don't remove mine... why waste a part of the bread?
Life has Crust! A la Dinneralovestory.
I always leave the crust on. A) It takes effort to remove them. B) They're not bothering anyone. C) They add extra texture & color. D) Waste not.
i make bread crumbs out of crusts only! my toddler won't eat the crusts, so i cut them off his bread, freeze them and make bread crumbs when the bag gets full.
I wonder if since the crust of the bed is already browned, once you toast it some fear it may taste burnt? That being said, I'm lazy. I always use the crust.
I always use the crust, but I do find that sometimes the crusts don't break down into a uniform size, so I have to pick some of the chunks out before using the breadcrumbs. And to what ihateacrylic mentioned, yes, sometimes the crust pieces can taste a little burned, but when it is all mixed together, it isn't as noticeable. Only when I use just the crusts (using up leftovers from sandwiches that had the crusts taken off), do I really notice the taste difference. It really depends on what kind of texture you're looking for--if you are using the breadcrumbs for a recipe that needs a consistent, light breadcrumb, I'd take off the crusts. If it isn't a fussy recipe, I'd just as soon leave the crusts on and not worry about it.
I don't think I've ever even though to take the crusts off first, but I usually make bread crumbs with rock-hard loaves anyway and I have no clue how I'd manage to de-crust them. I like the color variation that the crust gives to the crumbs.
I don't take them off either. In fact, more often than not, I'm using the end slices of bread anyways, which are all crust.
I always think of it this way, if I leave the crusts on then the bread crumbs are rustic, if I remove the crusts it's for a more formal dish. If the crusts are very dark brown from their first bake, yes, it's worth removing them or you risk that distinctive burnt taste on the second cooking.