On lazy days Ive been using this book but was wondering if anyone was having problems with some of the recipes ? Right now I'm making French countryside whole-grain bread for the banneton pg162.......Ive added the dough to the sponge but the machine was making such awful noises I took a look....and found a very very dry ball, certainly not the "slightly loose tacky dough" as described. Ive just now added 1/2 cup of water to it so Ive no idea what I'll end up with but at least not a broken machine.Also last week I made
Pain A L'anchienne pg100 and we couldn't eat it for the salty taste, it had 2 tsp of salt for what I presume would be a 1lb loaf. I'm new into bread making and not educated enough to know correct ingredients at a glance, I have to follow the recipes to a T.