On Sun, 28 Sep 2014 20:54:22 -0700, "Julie Bove"
> wrote:

>
>"Janet Bostwick" > wrote in message
.. .
>> I would say that it is a problem with measurement. Did you fluff the
>> flour? Did you spoon it into the measuring cup and level it off? Did
>> you scoop the flour?
>> Janet US
>
>I scooped one, but the other was so full that I couldn't do that. The
>containers have a leveler on them.

You've indicated that you used the proper flour -- bread flour. Bread
flour absorbs more liquid than AP flour. I'm assuming that you
measured the liquids properly. If the batter is too thick, you most
likely over-measured the flour. The proper way to measure for
accuracy is to fluff the flour and then spoon the flour into the
measuring cup and level the flour off. If you scoop, you can add as
much as 2-2.5 more ounces of flour per cup. A proper cup of flour
should weigh 4 - 4.5 ounces. When you scoop, you can end up with a
cup weighing 6+ ounces. There are many folks who make bread who do
not measure or weigh flour, but they will tell you that they go by
feel from experience. I think since this bread is new to you, you
should make it by measuring flour by the recommended method. After
you have the hang of it you can get a little more casual about the way
you measure.
Janet US