Sticky sticky dough

[DuckLady]

I have 4 batches of different breads rising and in each one, I had to use up to an extra cup of flour to make it into dough instead of batter. One was a boxed Krusteaz mix I made as a control in case I forgot how to count.

Even that one I had to add bread flour to.

Does that mean it is going to rain?

 

[The Chicken Lady]

Wow!

It does sound like you have some humidity issues going on there. Try making some pie crust from scratch; that stuff is so picky as to the humidity.

 

[DuckLady]

I am a-skeered of pie crust from scratch.

 

[PortageGirl]

Me TOO!!

It could be the flour... is it a different brand than you usually use or a new bag?

 

[kbarrett]

Quote:
I made a perfect crust for a corn pie with this recipe after reading the directions from the first lady who posted a rating and many great tips. I couldn't believe how well it turned out after years of disasters with the occasional not too bad one on rare occasions.
http://allrecipes.com/Recipe/Butter-Flaky-Pie-Crust/Detail.aspx

 

[prairiegirl]

Quote:
I know you can do it! The secret is to use lard - mmm, makes the best flakiest pie crust. And, to add just a bit more flour when using lard.

About the bread, I've had that happen before. The bread usually turns out fine. Last week, I had to add 1 1/2 cups extra flour to a recipe I've been using for years. Makes me wonder if my measuring was off on the liquids.
I read somewhere that bread is better when the dough is just a bit sticky. I've tried using it on the sticky side instead of adding flour and it was good.