"Kenneth" > wrote in message
...
snip
as you probably know, in baking
> lingo, "coarse" and "open-celled" mean the same thing.
>
> All the best,
>
> --
> Kenneth
What is a good word to use instead? Rough? Can you visualize the texture
difference I mean? Or doesn't anyone else examine their bread results as
closely as I do?
Janet