Am I not getting something with this new DXL? It seems as though recipes I formally used with other kneading methods require quite a bit less flour. Am I just not using this machine correctly or is this normal?
I put in the liquids first, add part of the flour, turn on the machine to a very low speed and add flour until in cleans the bowl. I rarely need the last cup. I then set it to knead from 6-8 minutes. I check for a window pane and it is there. If I add the flour I used in the past, the dough just seems too dry.
Has anyone else noticed this? Thanks, Terry