I saw this recipe and one other. I tried this one last as some of the comments made this look like brain surgery. Yes, the sponge was dry and flaky, so I added another tablespoon or so of water until it looked like the picture. Then I followed the recipe exactly, BUT since I added a little extra water, I sprinkled about an additional 1/4 cup or so of flour until it was soft but workable. I did not have the special yeast, just the regular rapid rise. It came out the best of the two, and much better than the storebought. Definitely a keeper. Thanks so much. (My rule of thumb is that if I have to check moisture levels in the air, or atmospheric pressure,the recipe is not for me. It ended up fairly easy if you have made bread before. )

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