I've been having fun with" Artisan Bread in Five Minutes a Day".
However, as I read other sources, I'm picking up hints, like mixing
all the dry together, then gradually adding water to get the ideal
consistency (otherwise i end up with a sticky mess) or just recently,
adding a small amout of powered milk to slow down the getting-stale
process. and the most useful that 6 1/2 C= 2#.

Wonder if you've found other hints that you found useful? - Mike