On 1 Feb 2005 08:05:43 -0800, "JBrewer"
> wrote:

>How firm, moist, or sticky is your dough ?
>I do appreciate all the help.
>
>Jennifer

Hi Jennifer,

Generally, doughs with higher hydration (that is the
proportion of wet to dry ingredients) produce breads with a
coarser crumb (bigger holes.) That gives them a more
"rustic" look.

Most of my breads are made that way, and, as a result, the
doughs are rather soft and sticky.

HTH,

--
Kenneth

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