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.

 But I wondered if any one has any other idea as to what it can be. The bread does not have that nice soft texture that one associates with new bread, also it seems to stale quickly.     

 Thanks,,,,,, qahtan