Every recipe I have ever seen says that the bread needs to be "day old". In my experience, bread that is left to dry for over a week is sometimes not crumbly enough, and gives my food processor a real workout. I sometimes even have to toast it in the oven before it can be made into crumbs.
Why do all of these sources give bad instructions? Is it possible that these "recipe writers" have never tried it themselves, but publish these instructions anyway? Call me cynical, but I really think that none of these sources have actually tried it themselves.
Why do I bother? Well, it's a good way to use leftover bread, and it does taste better than packaged.