My first attempt to make something with my dough whisk... Now I have a question.
So the holidays over and the birthday party's over... it's time to pull out my new toy for some fun. I used my dough whisk to make sourdough waffles this morning. Might not be the best choice because as I was mixing the sponge (developed overnight) with the eggs and other ingredients, I realized strands of gluten began to wrap around the wires. I had to tear off the gluten and put it back into the batter to whisk again. The gluten continues to climb back and form a tube around the wires. No matter how I hard whisked, up and down, back and forth etc, the gluten refused to get mixed. I finally had to discard the chunk of gluten in order to make the waffles. Of course I had to make adjustment because the batter then had become too watery. The waffles turned out all right after the adjustment. But I just can't figure out why the gluten wrapped around the whisk wires. Is there a better to use the whisk? Or is this something I have to deal with every time I use it with sourdough batter? Thanks in advance. Al