thirsty flour. is there such a thing? i live in sweden and have just become involved in artisan baking. i am having a real problem with following the recipes as far as water is concerned. it just doesn't seem to be enough! this problem is even more acute when wholegrains are involved. i made a loaf with rye, barley and white and needed so much more water that i gave up measuring it! i was just trying to get the soft, sticky mass as described in the book. being a newbie in this game i have no idea why this is so, all i can think of is that the flour over here is very thirsty! so can anyone help me with water amounts? is the flour over here really that different?