PLAIN vs SEASONED -- make plain first, season only what you'll use soon. Plain dry crumbs keep far longer than seasoned ones with cheese mixed in. NO PRESERVATIVE NEEDED -- same principle as the croutons: dry completely (bone-dry, no lingering moisture) and it doesn't need one. Moisture is what causes mold, not lack of preservative. CHEESE WARNING: if a flavor variation calls for parmesan or another grated cheese, only add it right before you're going to cook with the crumbs -- if you mix fresh cheese in and then store the batch in the pantry, the moisture in the cheese will cause the whole batch to spoil faster. Keep the cheese separate and add it fresh each time instead. STORAGE (plain, undressed crumbs): - Room temp, airtight container: 1-2 weeks - Refrigerator: 1-3 months - Freezer (best for longest life): 6-12 months -- freezing is the gold standard here, and you can scoop straight from frozen without thawing first BREAD CHOICE: almost any non-sweet bread works -- sourdough adds a nice tang, plain white sandwich bread gives a neutral classic crumb. Avoid sweet rolls, brioche, or anything with a lot of sugar in it -- that sugar burns easily if the crumbs get fried later. FRESH BREAD INSTEAD OF STALE: works fine, just takes a bit longer in the oven to dry out fully since it's starting with more moisture. FLAVOR VARIATIONS (add to the plain crumbs after they're dried and cooled): 1. ITALIAN (classic): 1 tbsp dried parsley + 1 tsp dried oregano + 1 tsp garlic powder + 1 tsp kosher salt + 1/2 tsp black pepper -- optionally add 1/2 tsp onion powder and a pinch of red pepper flakes for a little heat 2. GARLIC PARMESAN: 1 tsp garlic powder + 1/4 cup grated parmesan (add cheese fresh, see warning above) + 1/2 tsp salt 3. HERB-FORWARD: swap the dried oregano/parsley for fresh rosemary or thyme, chopped fine -- more fragrant, more herbaceous 4. SPICY: add 1/4-1/2 tsp red pepper flakes or finely chopped fresh chili to the mix, or toast the crumbs briefly in a skillet with a little olive oil and the chili flakes for a deeper, toasted heat 5. LEMON HERB: add lemon zest (added fresh, not baked -- it can turn bitter if it goes into the oven) along with the herbs of your choice Also works well for old, cut-up bread specifically -- this is exactly the kind of use it's meant for, not a downside of using older bread.