Thank you very much, fren. I totally understand and appreciate your “Victorian” directions. Really appreciate the emphasis on the process as opposed to precise amounts. Also get the part about ambient humidity. I live in the woods and humidity is always a factor. Warm room not a problem, I may even work it on the table in the sunroom. Agree what you said about whole wheat flours, although way back in the day I had 5 gallon vacuum packed bucket full of wheat berries and we ground our own flour till gone. Don’t even remember where I got the berries but they were part of a long term food storage supply that needed to be used up. Never had such a great tasty flour before or since. Thanks for the tip about molasses or honey, never heard that, but makes total sense. Thanks again! 👍 I’ll let you know how it turns out. 💪