anyoneanyone who says customer service is dead and non existent in this country, really needs to speak to somebody at hotline. I called but the really odd question about this bread. Josh came on the line, and very sweetly explained that this was something outside his expertise. He got me over to Mary, who didn't seem too bad and I when I asked her my question. The problem was I started the dough getting the rice flour to absorb the liquid, half pickle juice and half warm water, but it seemed awfully dry. When I added the remaining ingredients it would not even hold a ball it was so dry. I added more want warm water, but then saw that I added too much. In the bull goes more flour. After needing it for several minutes to get the gluten going.,I looked at the dough and thought it was still too wet. I'm inexperienced bread bigger a 15 years but I'm not used to working with lack or sticky dough. I threw aside my instincts and she went ahead and let the dough rise and then shaped it. Two thirds of the way through the final rising of the shape dough I discovered the deal was trying to reach the ends of the earth. It flattened out and spread almost edge to edge of a cookie sheet. Did those smelled wonderful, since I added a substantial amount of onion powder and dill weed. Not wanting to waste it I did not know if I need more flour in, and then shape it or do I need to do both rising again. That's why I spoke to Josh and then Mary and Mary gave me the thumbs up to go ahead add more flour and then get the final rise going once it was shaped. After Kneaing it by hand, and covering my counters with more sticky Flour and tDough it was shaped And its rising as I type, realizing I did not get all the stuff off of my hands as the other room of my palms are still white. Please express my appreciation to Josh and Mary for their advice. I hope this do it will come out as wonderful as it smells as I already have the fixings for my Rubens ready for dinner. Regardless thank you so much for a wonderful blog!

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