Here is my first attempt at a sourdough bread. Overall, I'm happy that I got a rise and that the bread is edible, though far from great in general quality, crumb texture and flavour.
So far when baking bread I have only used the Regular or Quick Baking Cycle with the "Light Crust" option. For what types of recipes would I use the "Firm" or "Soft" option? Can someone please explain how the bread results will differ if I use the "soft" option for a Whole wheat bread recipe? Also I love a bread texture that has holes. Is there a particular name for that texture?
I have been making bread of various kinds for more years than I care to remember, but lately have a problem.
The crumb of the finished bread is coming out coarse textured.
Could this be some thing different in the flour, I am useing the same as always, but I have been using all milk instead of water in the dough to give a little more nutrition.
I know, I should go back to just water again and see if that will solve this problem.