On 2004-04-06, Vox Humana wrote:
The amount of flour in a bread recipe should be considered a general
recommendation. You should only use enough to achieve a workable dough.
Less is better than too much. Sticky is better than dry. Your bread might

By what magic is this??
My dough is frequently too sticky and wet!
That means it rises all pretty, but as soon as I touch it, it deflates
like a balloon with a slow leak!
I'd in a million years rather have too dry than too wet.

Which brings me to MY question, which is related so I feel okay about
sticking it into this thread.

I just switched from my bulk whole wheat co-op bread flour to North
Dakota Mill Stone-Ground Whole Wheat Flour. And suddenly I'm back to
about 6 months ago (when I started using my bread machine to make dough)
where it's always too wet. I'm spooning it the same way into the same
cup I used with the other flour, using the same recipe except adding
gluten. I don't own a scale, it may be a future expense but for now I
need to do without.

Has anyone used this flour? It seems wery fluffy, I even added several
tablespoons extra and this batch is deflated again.

Can anyone suggest a whole wheat flour that's a bit more forgiving? Are
there any that work okay with a bit more or less water, or do they each
have a certain amount that's just the key?

I threw out the first deflated batch, but now I'm out of flour so this
batch will have to be eaten one way or the other. :/

sl

PS my recipe as it stands is
1 1/4 c water,
1T oil and
1T honey,
3C flour,
3 heaping tsp gluten,
1 1/2 t salt, and
one package Fleischman's Active Dry Yeast.

Obviously I may have to modify it. :/