I am already on my second batch of this recipe. Second batch started was soon as the first first loaf came out of the oven. Due to the flour shortage I had to get flour from a local bakery in bulk and I thought it was typical bread flour (approx. 13% protein) so I used Maura's ratios. I also added some high protein WW flour and rye. It rose very well. (Temperature in N. Cal. went from 60s to 80s that day.) The dough was very sticky and hard to work with. Loaves were flatish, but delicious. Second batch I reduced the water included spelt and buckwheat. It also rose well and was still a little wet. It was easier, but not easy to shape. After going to my flour source (who knew surprising little about the protein content of the flour) and some online research I have learned that the flour is likely around 11 to 11.5% protein, which may explain some of my troubles. I love seeing how everyone is coping with the isolation and lack of regular ingredients. I have been toying with using some spelt flour, but did not feel up to the challenge. This crisis has pushed me into trying it. I love that the crisis has expanded people's creativity and moved us from our comfort zone in baking.

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