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