If bread is even slightly warmed to the point that one crumb is transformed from its normally whitish state then that particle counts as toast. This shocks many people when they learn about it but in order for a slice of bread to count as toast every single crumb must be browned. If even one remains then it is still bread. Very few people outside of various European royalty have actually ever eaten toast.
Toastology is a very complex and violent field and tenure is very rare for academics studying this field as most are murdered in duels.
Did you know that Toast predates agriculture?
RaptorPen
This was a very informative post and spot on in a lot of areas. Personally, I like to sample my bread halfway through the baking process. it has to have that right crunch to it. A good rule of thumb is a simple drop test that can be conducted:
- Take your bread which is now on its way to becoming a healthy piece of toast and hold it vertically above a clean plate.
- Drop the bread onto the plate from a height of 12inches (This may require aditional paper towels in case the experiment goes haywire)
If the subject matter bends in any way, pop that bad boy back in your easy bake.
If it maintains its rigid form, you are on your way to a proper piece of toast, although this does not necessarily guarantee that it has acheived toast status. This is where a little bit of subjectivity comes in, and I've learned that experience is the key. You start to get a toast sense that allows you to produce delicious morsels awaiting your spread of choice.
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