Just wondering: I own neither a heavy-duty mixer, doughhook, or bread machine. Any suggestions on stirring up the dough - which, the first time I tried it, about half an hour ago, was very heavy (yes, wet, but heavy too) - and somehow keep the excitement of almost no work? (I'm so lazy, short of time, etc: that's the part that really appeals to me!!!) Thanks in advance! Elisabeth, just wet your hands, and plunge in. Or use a big spoon. Mix it all till it's good and cohesive, but not at all smooth; you don't have to expend a lot of time or effort with it here. Then let it rise, and refrigerate for at least 2 days before using. That extra time in the fridge will "knead" the dough for you, as yeast dough continues to develop its gluten as it ferments. PJH

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