I always use WWW instead of AP flour in cookies, cakes, etc., with no other changes and they always come out just fine. (Shhh, don't tell my son.) My instinct has been not to use it in very delicate things like angel food cake or in pie crust and I'm glad to see that's the right idea. I have a no-knead focaccia recipe rising in my kitchen in which I used WWW instead of AP, but I think I'm going to have to toss it. It hasn't risen anywhere near as much as it should. The recipe said to let it rise 8-24 hours and that it should rise dramatically. It's been about 20 hours and the rise is no where near dramatic. Next time I'll know to add extra liquid. But if I want to try this recipe again, are there any other adjustments I should make, since the advice to let it rest 20-30 minutes before kneading doesn't apply?

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