Has anyone ever used breadcrumbs from a baker?
I noticed a local baker, a very good one by the way, occasionally has bags of it and yesterdays bread he gives away to feed the birds, it'll probably have bits of crust in and maybe come from different breads but would this matter?
My butcher said he'd supply me rusk but he uses a medium not pinhead as he says the latter makes sausages too pappy and I'm not sure which is best to use.
I'd try making it but I'm sure I'd muck it up