New baker..more water next time???
Hi..I recently started baking bread, this morning started my third batch, and since I'm too impatient to see how it bakes up I thought I'd ask a question here. I thought my first two batches came out great, but the dough was really sticky when working with it. First I used Floyd's When Yeast Attacks recipe, thanks Floyd, and the second time I used the white sourdough recipe from Northwest Sourdough.
This time I used 4cups AP flour, 1cup starter,9oz water, 1tablespoon salt. Just looking at that does anyone think I should have used more water? The dough seemed tough. I try to maintain my starter with equal weights flour/water.
The proof is in the pudding...since I liked the way the loaves came out, does it matter that the dough was very sticky? I guess not, but in the few videos I have seen on the internet the dough looked very different from what I've been working with. Sometimes I felt like I was leaving half my dough stuck to my work surface.
I know it would be wiser to work with one recipe till I get the techniques down, this has been the first time I ever baked bread, maybe I'll try that for a while. :)
Thanks and thanks for all the great info here!!!