Lesson learned: Total-grain flour absorbs liquid much more slowly but surely than all-function flour. Letting the dough rest awhile (and take in its liquid) before kneading indicates It's going to be much less sticky and simpler to knead. I love the style and texture. There are many sweeteners around, from https://google-sites70471.bloggactif.com/27223843/learn-to-bake-cakes-professionally-can-be-fun-for-anyone