Looks like a great chance to take a break from being kneady. Would it work as well if I were to use your white wheat flour? Would it be better if I'd add a few tablespoons of gluten? Thanks for the guidance. Don't know, Hal; haven't tried it. It would certainly be different - not as high-rising, different flavor. Give it a whirl, let us know how it goes. I think you'd want to add about 3 tablespoons more water, if you're using 100% white wheat... PJH

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