You may very well ask…lol.
Seriously though (as serious as crumbs can get) before I got married a kitchen was just a shelf to keep you microwave of the ground. Later on I learnt you can make your own breadcrumbs instead of buying them…. that was a sad revelation.
Bread crumbs are usually made from stale leftover bread or made from fresh bread. Depending on the recipe the requirement for stale or fresh crumbs may differ.
Bread Crumps are basically crumbled bread. You can make them with a knife, a food processor or a blender. With the knife, cut the bread into crumbs to be as fine as possible. With the blender, while the motor is still running, add small chunks of the bread through the hole in the cover of the blender.
1 cup fine dry breadcrumbs = 4 slices bread; 1 cup fresh breadcrumbs = 3 slices bread.
These are used for breading foods, topping casseroles, stuffing poultry, thickening stews, and adding inexpensive bulk to meatloaves, hamburgers, and fish cakes. Dry breadcrumbs are made from very dry bread, and make for a crispy, crunchy coating for fried foods. The bread that’s used to make soft or fresh bread crumbs isn’t as dry, so the crumbs produce a softer coating, crust, or stuffing. Almost any bread can be used to make breadcrumbs, but crusty French or Italian bread works especially well. To make your own: Use stale (but not moldy) bread
and TA DA