Dear P.J., I only now discovered this wonderful article. Advancing joint pain is pushing me to find a device to knead my bread. We’ve had a bread machine before (not a Zo) and disliked the spongy texture and extremely fine grain of every loaf. Can you get varied texture and grain in breads made in a Zo? We like chewy, open-grained whole wheat bread every week, and other kinds of bread now and then. I’m eager to try making rye breads again, too. I live across the river from your HQ and store; if you ever demo the Zo in the store, I would love to taste the bread!

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