Beginner's question: How sticky is too sticky?
Hello all, I'm new both to this site and to baking bread. I have so far made several attempts at a 100% whole wheat sandwich loaf, and yesterday I made 2/3 WW and 1/3 AP pitas using the recipe on this site. Every time I've made bread so far, the dough has been so sticky I can hardly handle it. When I try to knead it, it sticks to everything - the board, my hands, the rubber spatula I use to try to scrape it off. Whether I flour, oil, or wet my hands and work surface, the dough sticks - I have to re-apply the flour or whatever every second or third time I touch the dough. When I made my first loaf, I just kept dumping more flour on to try to reduce the stickiness, and I added so much that the resulting loaf was very dense and crumbly (although it tasted pretty good!). My dough seems more like a soft, gluey mass than the firm, elastic, cohesive stuff I see people working with in the YouTube kneading how-to's I've watched. So my question is, am I doing something wrong with kneading, proportions of ingredients, etc. or is this stickiness normal? If so, how the heck do you knead stuff like this?