Talk:Crunchiness
Add topic| This is the talk page for discussing improvements to the Crunchiness article. This is not a forum for general discussion of the subject of the article. |
Article policies
|
| Find sources: Google (books · news · scholar · free images · WP refs) · FENS · JSTOR · TWL |
 | This page was proposed for deletion by an editor in the past. |
 | This article is rated Stub-class on Wikipedia's content assessment scale. It is of interest to the following WikiProjects: | |||||||||||||||||
| ||||||||||||||||||
"Fancy bread"
[edit]What exactly does this mean? I did a quick google search and just found people referring to bread, in general, that is fancy. I.e. bread from a bakery, bread that costs more than the factory bread in the plastic bag in the grocery store. But I would disagree that all "fancy" kinds of bread are necessarily crunchy. If there is a specific kind of bread which is known as "fancy bread", then there should be a footnote to a source substantiating its existence and its crunchiness. Otherwise, I think that this item can be removed from the list or possibly replaced with the name of a better-known type of bread that is crunchy. E.g. the crust of a french baguette. Who else is with me on this? Nobody is with you!? Aw! Such a shame.
Rewrite
[edit]I think this article should be re written. I think it could be hard to understand. 2603:7081:2D42:BB00:5DC:C2FE:FD98:D6BB (talk) 01:36, 30 November 2023 (UTC)