Bread-Bakers v108.n025.1

Steve Gomes,

I use a hook for most of my recipes. I find that just the opposite of 
what you state works best for me.

I add the recommended amount of liquid and slowly add the flour. I 
add flour to the desired consistency and it works very well for me.

Now, granted, I mostly make whole grain sourdough recipes so they are 
quite heavy and stiff so take that with a grain of salt.

Good luck.