Enjoyed reading all the posts. And agree with many of them!
Re water - I usually just put it in the glass measuring cup and 'nuke' it for about 20 seconds (1 cup water) - and it's usually just about right (finger test). Agree that it is not too crucial as long as it does not come in touch with the salt.
Re whole wheat - and other grains. If your bread machine has a whole wheat setting use that -- it take a lot longer but you'll get a much higher, lighter loaf. If it doesn't have this setting - you can set your machine for regular bread - and then after the first kneading -- stop the machine. Re-set and let it go from there. Some will let it do 2 kneadings - and then stop - and re-set. But that REALLY takes a lot of time.
I've only used a bread mix once - and tho it came out ok - it was not very high. My machine makes 1 or 1-1/2 pound loaves (usually 3 cups flour to 1-1/2 lb loaf) and thought the mix I used came out more like a 1 lb loaf (don't remember what it was supposed to be or if the box said).
Just today this number was passed on to me - and I plan to call tomorrow -- 1-888-9BAKEIT - said if you call the # you will get a free sample of Lora Brody's Bread Dough Enhancer. So I figure I'll give it a try!
Also, I keep my whole wheat, rye and other 'natural' type flours in the refrigerator. I try to remember to take them out to come close to room temp before baking. I don't always succeed but if they've warmed up even a bit, I'm sure it helps.
Keep on baking ...
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