On Mon, 30 Aug 2004 13:18:03 -0500, williamwaller
> wrote:

>but
>it is TRUE.

Hi Will,

Indeed, it is...

Also, in my experience, one result of gluten development by hydration
(just mixing long enough that there are no pockets of dry flour) is
that the crumb is coarser.

All the best,

--
Kenneth

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