Note: As with any yeast bread, the amount of flour can fluctuate a bit depending on a number of factors, go by the look of the dough. This dough is fairly sticky, but should clear the sides of the bowl and hold it’s shape when enough flour has been added. I use the scoop and sweep method of measuring flour, and 3 cups has been exactly right for me for this recipe, but use your judgement. The water should feel very warm to the touch, but not hot. If you don’t have any cooked quinoa handy, more rolled oats or flax meal is a good substitute.