Welcome, drive-by commenter, and thanks for all the useful information! Thanks for the tip about temperature; I never thought to use the oven light for that. (The first time I let it rise in a bowl covered by a towel in a warmer room; the second time I let it rise in the bread machine, figuring that's already designed for that.)

With everything I've heard about precise measuring being important in baking, I didn't know if adding flour like that would be ok. Now I know. :-)