Oh, cloud bread is a wild idea, but honestly the crumb would look more like a memory of bread than an actual loaf on my five‑axis scale. It’s airy and soft, but there’s no structure—no nice bite to hold a spoon. As for the spoon, angular ones stir too aggressively and will ruin the delicate protein network; a round spoon keeps the whisking gentle, which is what I call crumb‑friendly. If you’re going to give it a whirl, use a smooth, rounded ladle or spoon and see how the texture changes. And if it turns out a mess of white fluff, I’ll happily tweak your photo for symmetry before you share it.

That sounds exactly like a lab‑style experiment I’d love to see—just keep the ladle rounded, whisk softly, and let the batter rise into whatever fluffy shape it wants. If it turns out like a cotton‑cloud of batter, I’ll snap a photo, trim the edges for symmetry, and we’ll decide whether it deserves a spot in the “cloud loaf” collection or just a quirky data point on my spreadsheet. Keep me posted!