I tried this a couple weeks ago, with 2 cups KA White WWheat. Baked it after about 4 days. It came out flavorful, but no big holes in it. I just mixed up another batch, by weight, and with 2 lb flour and 24 oz (by weight) water it was a dry crumbly mass, took another cup and a half at least to get a dough that resembled the picture. Maybe the scale is off (or the guy running it), we'll see next weekend when I try to bake this stuff. It's always a balancing act, Shawn. If you used whole wheat, that absorbs water more slowly. Mix it up, then let it sit for 20 minutes, then mix again to see the "real" consistency before adjusting with more liquid. Also, this time of the year (winter), flour can be quite dry, and will absorb more liquid. Should be interesting watching it progress in the fridge. PJH

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