Sticky dough: possible cause and solution, part II

Self-tutoring about baking: the tutor follows up on the idea of sticky dough.

Back in my post on July 21, I mention dough being to sticky to work: it stuck to my hands so I couldn’t knead it. The same happened again yesterday.

My wife agrees with other sources that the solution is to add more flour, which solved the problem easily. She further observed that the higher temperature in the house during summer might cause the dough to be more active, hence stickier.

The recipe I was using calls for three cups flour – see it here. Now, when making it during hotter conditions (the temp in the house last time was 26°C), I’d be ready with 3 1/2 cups flour, or even more. (Back before I had the problem with sticky dough, the house temperature was 23°C).

With the extra flour added, the scones turned out fine:)



Jack of Oracle Tutoring by Jack and Diane, Campbell River, BC.

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