The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts


ericjs's picture

Meaning of "creamy" wrt crumb

October 24, 2009 - 12:45pm -- ericjs

I've often read the term"creamy"used, talking about the quality of a good crumb in certain breads. This word has never really made a lot of sense to me, but I assume it's a metaphorical descriptive, like when people talk about wine having "structure". I'm wondering if some one can take a shot defining the qualities of "creamy" crumb in more literal, physically descriptive terms.

AKAlicious's picture

A question about crumb

May 16, 2009 - 10:26am -- AKAlicious

I hope I've put this post in the most appropriate section...

After reading posts on this site for over a year, I finally got around to joining so I could ask a question that has flummoxed me for years...What is meant by "crumb?"  I've been cooking and baking for 20 years but only started baking bread about a year ago.  I know that the word "crumb" is used in reference to cakes as well as breads, but I've never understood what it's referring to and never bothered to ask anyone--until now.  So bakers, can any of ya'll enlighten me? 

DrPr's picture

How can I achieve a less dense crumb?

April 20, 2009 - 6:27pm -- DrPr

I made a rustic white bread using Nancy Silverton's recipe from her Breads from La Brea Bakery book. This is my first time baking in cold weather and I'm thinking low fermenation temperatures might be the problem, since I've used this formula before with no problems.  I know my starter is healthy and performing well, so I am confident we can remove that from the equation. Here is what happened:


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