I hate waste but am finding with just about every loaf of bread that I buy that there are now two really really thin crust ends that end up not being used. I’m sure that loaves used to have thick crusts at the end that were nice toasted or in a thick sandwich, but the thin ends are useless – fall apart in sandwiches, burn and break in the toaster and sit there looking very unappealing for ANYTHING until the mold comes. Best idea so far is trying to include them with the ‘last slice’ in a sandwich (but doesn’t work for toasting obviously).. Does anyone successfully use the thin crusts at the end of loaves? How?!
Posted by mom176887, 7th September 2016