Sticky sticky dough

Discussion in 'Egg, Chicken, & Other Favorite Recipes' started by DuckLady, Feb 3, 2009.

  1. DuckLady

    DuckLady Administrator

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    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. [​IMG] Even that one I had to add bread flour to.

    Does that mean it is going to rain?
     
  2. The Chicken Lady

    The Chicken Lady Moderator

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    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.
     
  3. DuckLady

    DuckLady Administrator

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    I am a-skeered of pie crust from scratch. [​IMG]
     
  4. PortageGirl

    PortageGirl Songster

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    [​IMG] Me TOO!!

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

    kbarrett Songster

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    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
     
  6. prairiegirl

    prairiegirl Songster

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    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.
     

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