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Bread texture

"Gene" <haldas@nettally.com>
Sat, 20 Jul 2002 17:12:31 -0400
v102.n031.12
I would like to know how to make the texture of my sourdough bread more 
open or as also refered to as "open crumb". Has this anything to do with 
type of flour or perhaps the starter or the amount of yeast used? Any 
suggestions would be appreciated.