Early in my bread baking "career" when I relied solely on a bread machine, I was making whole wheat bread. As the dough was mixing, it just would not form a ball and seemed too wet. I added more than a cup more "flour" and finally attained a drier consistency, if not a ball. As it baked, it had little to no rise. I put it down to amateur screw-up. It turned out to be a HUGE understatement. What I had done when I thought I was adding whole wheat flour was to add chocolate whey protein powder which I stored close by in a locking plastic container like those I stored my flour in. It wasn't until I attempted to eat a slice of the densest bread I had ever eaten that it occurred to me what I must have done. When I checked....sure enough...I'm surprised the yeast and I survived!

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