They are different. I like not having to reboot my Mac every day or two which seems common with Windows based computers.
I like plan B, you want to know how the changes affect the original bread product before messing with it.
Interesting discussion with the lady that sells EXCELLENT sourdough bread (round loaves very similar to the Champlain bread found on the recipe spreadsheet) at the Farmer's Market. I'm sure some of you know this (I did not) but spelt and rye are lower gluten and affect the volume of a loaf.
Also spelt makes the bread a bit more moist. No spelt in the loaves right now because she said the "berries" have been coming 10% still with the hulls on. Takes too much time to pick them all out before grinding plus the cost of throwing 10% of the product to the chickens.
to the bakers thread.