I have enjoyed all of the tips and learned as well. Thank you all. I recently ran across a tip on keeping my whole grain bread from becoming soggy which is to leave the combined mixture of the bread recipe to sit for a half hour before beginning the kneading. My question is what do you think of this idea and would I put the yeast into the mixture or add it after the half hour of waiting. The theory for the waiting was to allow the whole grain flour more time to absorb the moisture of the liquid in the recipe

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