I sure regret not taking a cooking class while in college! But any rate I am slowly learning. I have a few questions for you.
1. Are there different types of wheat flour? Light and hard wheat flour?
2. What is the deal with oiling the bowl to rise dough in? Sometimes it will say to grease the bowl, grease the bowl and flip the dough in it, grease the top of the dough, or nothing,
3. How do you keep your floured surface floured without adding a lot of more flour? It tends to get sticky
4. I read that the deeper bread pans are better for wheat bread. I am attempting soon to make homemade wheat bread for our sandwiches. I have a recipe that makes 6-7 loaves.