THAT explains it! I have always wondered about the alternating wet/dry ingredients thing, and whether it really made a difference. Now I know! But it raises a question: I'm moving to Mongolia for a few years--elevation about 4,300 feet. I know that makes a difference when baking, less air pressure, faster rising, etc. In something like this, you would want to incorporate less air, then, so would you not do the alternating ingredients? Or just add less leavening? Both? grin--I think I mentioned this somewhere else, but I'm also taking the KA starter with me, so it's going international! I'm so grateful you guys are online--I don't have to cart along a ton of cookbooks! Altitude adjustments aren't that complicated. We have a lot of the adjustments already worked out: http://www.kingarthurflour.com/recipes2008/high-altitude-baking.html Just experiment, keep good notes, and have fun! Bon Voyage. Frank @ KAF.

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