Hello!

I switched to "Dakota Maid" North Dakota Mill whole wheat flour and
suddenly my recipe doesn't work (3c flour+3 heaping tsp gluten, 1 1/4 c
water, 2t salt, 1pkg yeast).
In this last batch, I reduced the water to 1C, and added 1/4c +
at least 2T of extra flour, and it was still too moist, resulting in a
deflating, collapsing, flaccid dough.

Has anyone used this flour? How much did you have to alter your recipe?

How much SHOULD I be altering it??

I hope someone has some ideas....

sl