"sl" > wrote in message
...
>
> 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

Perhaps using their recipe for bread might help:
https://www.ndmill.com/ndmill/mill/recipes.htm
~Peggy