I recently baked my first loaf of white bread. I've baked this recipe about 5 times. The first attempt ended up great start to finish, the other 4...not so much. The final product was always consistently great in all attempts, the problem is in the dough..it’s very sticky but only the past four times.
What would cause that? The only things I think of are; too much water or not enough flour. I changed nothing from the first time I made the bread to the fifth time.
Another variable could have been the flour was rather old. I kept it in the refrigerator for long term storage. Could the flour have been extra dry from the refrigerator?