When I bake bread, my Mom taught me to use oil for the kneading process and not more flour. I've made my bread this way for years and it works really well for me. We use to mill the Winter wheat and then make the bread when the flour was still warm. It was really great. Being an empty nester I haven't been making much bread but have recently made a couple of things. I love sourdough and I find that most sourdoughs just don't do it for me. I'd be interested in knowing what PJ thinks of my Mom's method of using oil instead of flour for the kneading process. Happy baking all. Do it all the time. I never flour my work surface, only use oil, except in rare instances when the dough is totally unworkable and it simply needs a touch more flour; sometimes ciabatta dough is like this. Thanks for sharing this with our other readers - there's entirely too much flour being kneaded into yeast dough (and this from someone who sells flour!) :) PJH

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