"Sticky" vs "Tacky"
Where is the line between "sticky" and "tacky." I really haven't found this yet. I thought I had, but apparently not so much. I'm working with KAF's White Whole Wheat for the first time and using Reinhart's instructions for whole wheat pizza dough. He said that it should be "tacky." What I got was, in my mind, way more than tacky, but I also didn't want to add flour for adjustment in the pre-dough. This stuff was like fighting the blob! I know I didn't get my hand wet enough, but goodness! It wasn't quite sticking to the bowl, but it was quickly trying to make a dough-glove out of my hand and, when I would push down and then lift up with each knead, it would pull back with my hand. Obviously still "sticky" and not "tacky." But what is really the defining line between the two - when it would rather stay with itself rather than your hand but still has a bit of cling rather than being silky to the touch like white bread dough?