Hi Michael, it sounds like you might be measuring your flour by scooping it directly from the bag. This often compacts the flour into the cup, and you end up with more flour that you need. To avoid this, try measuring your flour by weight with a scale or gently fluffing and sprinkling the flour into the measuring cup like this. When you use just the right amount of flour, your baguette dough should be tacky to the touch. As for your question about the yeast, you're welcome to continue including this step if you prefer (it won't compromise the dough), but we've found it's not necessary in order to activate the yeast. (Learn more about activating yeast in this article on our blog.) We hope this helps, and happy baking! Kye@KAF

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