Wow, that's a good site. Those King Arthur people seem into bread. Good advice too, especially the bit about checking how the dough is developing. This means that you can change the mix depending on what you find- thus taking account of the kind of variations in flour hardness, water absorbancy, yeast and so on. Still don't think I buy a bread machine though, I like the kneading and don't find it much effort. Soon as I finish here and on the KIng Arthur site I'm off to start a batch of wheat and oatgrain bread. Anyone want to talk about unleavened or flatbreads? Happy baking.