Self-tutoring about baking: the tutor mentions a problem he sometimes encounters, with possible workarounds.
This morning, making scones, the dough was too sticky to work with – it wouldn’t let go my hands. I wondered what to do, and added about a half cup of milk. It made the dough workable, though not like normal. However, I did get it cut and into the oven. The scones were a little fluffier than usual, but fine.
Everyone else says I should have added more flour instead of milk. I’m not 100% convinced, but maybe I’ll try that next time. The “sticky dough” happens to me about one in ten times – I don’t know why.
Source:Oracle Tutoring by Jack and Diane, Campbell River, BC.