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The day I figured out my dough was always too sticky because of water temp
I've been baking bread for like two years and always had this problem where my dough was just a sticky mess. Last Tuesday I was at my friend Sarah's house and she mentioned she uses cold water from the fridge instead of tap water. I went home and tried it with a batch of sourdough using 350 grams of flour and it was like a whole different world. Has anyone else had this happen or am I the last person to learn this?
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james_singh76d ago
Nah, warmer water helps gluten develop better in my experience.
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350 grams of flour with cold water instead of warm - did that change how long you had to knead it to get the right feel?
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