sticky einkorn flour
Hi, I have been baking sourdough bread for a few months with einkorn flour that I grind from berries. My last two batches of prepared dough for sourdough bread have been very sticky and not well formed into a ball shape. It has been so difficult to work with. I am using the same recipe as I always have so I don't understand why. I am losing so much of the dough because it sticks to the bowl I have it rise in and then to the surface as I fold it before baking. Any suggestions?