Stipe consistency is determined by attempting to bend the stipe, and also by attempting to crumble the stipe into pieces, as if crumbling dried bread. This feature must be determined on fresh material that is not overmature or waterlogged.

Choose this state if: if the stipe is fleshy (like pressing the palm of your hand), rubbery (tough but pliable), cartilaginous (snaps like a carrot) or fibrillose (breaks readily into long strips when crushed). The stipe will bend readily, but when crumbled, it is either resistant to being broken up (rubbery) or breaks into long strips (like crushed celery). The stipe has some moisture content and can be deformed by pressure.

This is the most common state for agarics.