On Sun, 6 Feb 2005 08:07:55 -0700, "Janet Bostwick"
> wrote:

>
>"Kenneth" > wrote in message
.. .
>> On Sat, 5 Feb 2005 18:20:48 -0700, "Janet Bostwick"
>> > wrote:
>>
>>>the crumb texture will be coarser(not just more open-celled)
>>
>> Hi Janet,
>>
>> You lost me here...
>>
>> What is the difference between "coarser" and "open-celled"
>> when describing the crumb?
>>
>> Thanks,
>>
>> --
>> Kenneth
>I knew when I typed that, I was going to have to explain myself. This is my
>observation and going by feel. If I were to say to you that one cotton
>shirt felt more coarse than another, I think you would understand that. To
>me, when I touch the crumb and run the pads of my fingers over the slice to
>feel the crumb--the crumb lacks the 'silky' feel of a bread dough that has
>been allowed lots of time to develop and be baked right. It seems to me,
>that these breads that are in a hurry to get done in the total fermentation
>and oven spring just don't put the cell structure together the same way and
>stretch as smoothly. The dough is too exuberant with all that extra yeast
>needed to produce a fast rising bread. Gosh, that all sounds like I need
>the funny farm. . . and anything else I write to explain myself sounds
>worse.
>Janet
>

Hi Janet,

It might be a bit too early for the farm...

Your comments made sense to me (hmmmm, perhaps we are both
ready for the farm) but, as you probably know, in baking
lingo, "coarse" and "open-celled" mean the same thing.

All the best,

--
Kenneth

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