Well, I've got the maple syrup, but no maple flavoring... will mine just be more subtle? Or should I just wait until I have the maple flavoring... Another thought would be to substitute my favorite Lyle's Golden Syrup. Equal quanities, do you think? Also I do all my breadmaking in my Breadman Ultimate, purchased from King Arthur in about 2000. Another poster mentioned just using the weighted measures for the dry ingredients. Is that the best way? You can certainly make the recipe without the flavoring, and yes it will be more subtle in flavor. Do try the Golden syrup in the same quantity. We were discussing it earlier today and thinking it would be a nice, mellow flavor in an oatmeal bread. For measuring, weighing your ingredients is the most accurate way to measure, regardless of mixing method. ~MaryJane

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