Yes to both suggestions. By it's very nature, rye flour will tend to make the dough sticky to the touch - even with the correct amount of wheat flour in it. Knead the dough with oiled hands on an oiled counter to help avoid adding too much flour and getting that stiff dough coconut-nj mentioned. You can also toss it into a freezer-style zip-lock bag, press the air out and zip it shut. Now you can knead it from the outside of the bag and the dough won't stick to your hands, but you can adjust the amount of flour, if necessary. Turn the bag inside-out to remove the dough. This is one bag you won't want to clean, save, and reuse. -Grainlady

Hi Maggie, here is the recipe. There was also a link to a video somewhere... From Artisan Bread in Five Minutes a Day: The Discovery that Revolutionizes Home Baking by Jeff Hertzberg and Zoe Francois (Thomas Dunne Books, 2007). Copyright 2007 by Jeff Hertzberg and Zoe Francois. Serves 4 Note: This recipe must be prepared in advance. 1-1/2 tablespoons granulated yeast (about 1-1/2 packets) 1-1/2 tablespoons kosher salt 6-1/2 cups unbleached flour, plus extra for dusting dough Cornmeal In a large plastic resealable container, mix yeast and salt into 3 cups lukewarm (about 100 degrees) water. Using a large spoon, stir in flour, mixing until mixture is uniformly moist with no dry patches. Do not knead. Dough will be wet and loose enough to conform to shape of plastic container. Cover, but not with an airtight lid. Let dough rise at room temperature, until dough begins to flatten on top or collapse, at least 2 hours and up to 5 hours. (At this point, dough can be refrigerated up to 2 weeks; refrigerated dough is easier to work with than room-temperature dough, so the authors recommend that first-time bakers refrigerate dough overnight or at least 3 hours.) When ready to bake, sprinkle cornmeal on a pizza peel. Place a broiler pan on bottom rack of oven. Place baking stone on middle rack and repeat oven to 450 degrees, preheating baking stone for at least 20 minutes. Sprinkle a little flour on dough and on your hands. Pull dough up and, using a serrated knife, cut off a grapefruit-size piece (about 1 pound). Working for 30 to 60 seconds (and adding flour as needed to prevent dough from sticking to hands; most dusting flour will fall off, it's not intended to be incorporated into dough), turn dough in hands, gently stretching surface of dough, rotating ball a quarter-turn as you go, creating a rounded top and a bunched bottom. Place shaped dough on prepared pizza peel and let rest, uncovered, for 40 minutes. Repeat with remaining dough or refrigerate it in lidded container. (Even one day's storage improves flavor and texture of bread. Dough can also be frozen in 1-pound portions in airtight containers and defrosted overnight in refrigerator prior to baking day.) Dust dough with flour. Using a serrated knife, slash top of dough in three parallel, ¼-inch deep cuts (or in a tic-tac-toe pattern). Slide dough onto preheated baking stone. Pour 1 cup hot tap water into broiler pan and quickly close oven door to trap steam. Bake until crust is well-browned and firm to the touch, about 30 minutes. Remove from oven to a wire rack and cool completely.

I forgot to say that I let the dough do its final rise on parchment and lift it by the corners and put it into the preheated cast iron pot. I also use a smaller cast iron piece - either my 2 1/2 quart oval or my 4 quart oval. I've also successfully baked it in a covered clay Rommertopf baker. Individual loave/rolls baked on a stone. In a clay baker. Cinnamon Rolls Grilled Pizza Basic White Except for the loaf with some whole wheat flour, all were made with the basic recipe. Now if you have a way to keep popovers from turning out like hockey pucks at this altitude, please tell me - I'm totally unsuccessful with them. Lee

Some things Ive been contemplating as Im going thru same process w my old fir with same old black blotches and water stains: Red or rust (or any color) paint applied to floor (sanded or rubbed off strategically so it looks reminiscent of worn floor and so grain is still visible The general finishes gel stains / milk paints/ glazes look like they could achieve same effect or maybe nicer but haven't yet experimented with them. Would need clear top coat over. Dark gray or charcoal colored stain - poly over. If you were to stain or color the wood, I like that the diagonal wood pattern would continue into the kitchen, which is pretty unusual (at least around here - never seen that before). OTOH - people who are buying a modest but well-renovated house would probably expect and be happy with vinyl - some might worry that they would have to baby a wood floor and f reak out if anything spills.