The single most important thing

[Sherrystrull]

when making the best toast is...

nice salted butter.

It has to be quite burnt for me. I hate underdone floppy toast!

Interesting! How burnt is burnt?

It needs to be like warm before applying said butter

Yes to the salted butter. The stuff with proper crystals in.

But PP is so wrong. It needs to be light brown not burnt!

The toast needs to be cold, and the butter should be as cold as possible too.

I agree with cold toast. And it needs to be seeded bread.

Cold toast with cold salted quality butter then jam 😁

I'm currently suffering with parosmia thanks to long covid; I often dream about think white toast dripping with salted butter 😭😭

...making enough. I hate just making 1 slice that turns out the perfect colour and consistency, then deciding you want more. The second round never turns out as good.

Not raw. Crispy yet uncooked "toast"... shudders

The bread, of course! It should be very fresh to the point of doughiness, and cut thickly, and most importantly it should be dense bread - no whacking great air holes in it.

Cooled a little, standing up, so that it is crunchy, not soggy.

No butter thanks, but Naturli spread is great.

Never a sweet topping, only ever Marmite or peanut butter.

@Hellotoallmyfans

It has to be quite burnt for me. I hate underdone floppy toast!

Yes this!! 🤤🤤🤤

Scottish plain loaf toasted till its golden, with proper salty butter. One slice toasted at a time, eaten standing at the toaster so the next slice can be toasted and eaten at the perfect temperature!

Ooooo I have crumpets! Watching with interest! Torn between adding salt and pepper and adding honey.

For toast definitely the butter.

The cold butter and warm dripping people are both right. Hot toast, immediately spread with salted butter to melt. Then sit down with a cup of tea and add small scrapes of very cold butter to the toast before inhaling savouring.

You're welcome.

I can still hear my Scottish granny calling me a plasterer's mate.