I know it doesn’t John. I’ve actually addressed this issue several times with other readers but I’m glad to do it again. When this recipe was originally taught to me, it was only in cups. There was no other way. And it was entirely by eye. Some days, the flour would be very dry, some days more moist and we had to purely adjust texture by what we saw and felt. That was the only way I made it and the only way the 96 year old who taught it to me made it. For that reason, when I tried to create it with consistent measurements I had to recreate what I knew was right by eye and feel with grams. And that meant weighing each item to get grams that worked but also writing down the recipe in cups the way it was taught to me originally. They don’t match. I know baking organizations like King Arthur created standards for how many grams of flour are in a cup and so on but they simply aren’t applied here. This recipe still works as written with more than 3.8 million YouTube views and lots of success by readers. –Rachel

Hey Ashley have you watched the Youtube video? https://www.youtube.com/watch?v=phzRY8FDj4c&t=35s The key is to not mash the dough so hard that it gets all over you. Light handling and quick movements. I’m on Insta as ntp.rachelb I no longer teach bread on my social platforms though.

No unfortunately gluten free baking is a totally different approach that can’t be done with just a flour change.

I also tried finding you on instagram but the link to the profile says “profile doesn’t exist”. Thanks so much

Baking bread is a journey of practice that takes years Ray. Adding too much flour, overhandling the dough not activating your yeast properly will make your dough dense. Just keep trying!