Several weeks ago someone wrote this (and I apologize for not noting who):
"I have been baking a lot of the breads from The Bread Bible and having
read Rosie's comments on cracked wheat bread, I suddenly felt the urge to
make some Whole Wheat Bread. I used the recipe from The King Arthur
Cookbook. Having the dough do its thing for 2 hours before adding the rest
of the flour made the difference. My bread came out sooo delicious!!!!"
I don't understand the reference to adding flour 2 hours after the dough is
made. Can anyone explain the process? Also, which King Arthur Cookbook--the
old one or the new one?
Thanks so much for helping this tardy group member.