I am relatively new to baking - just really started doing it given the pandemic. I love it! It's so therapeutic.

I'm getting ready to try a No Knead Pumpkin Pecan bread recipe (in a Dutch Oven). First time for yeast bread of any sort. . ..usually just do scones or quick breads. That said, no matter what I bake I always use White Whole Wheat or Wheat Pastry flour, I just avoid white flour like the plague. And things (Quick beds, scones, pancakes, even cookies) have always turned out great.

I saw the note about adding a bit of liquid (2 tsp for every cup of flour) if I use whole wheat instead of bread flour. I can absolutely do this. Am I going to kick myself for using white whole wheat in a no Knead yeast bread? (PS You guys need to post a No Knead Pumpkin Pecan bread recipe in a Dutch Over. . just saying...)

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