I have made Eric's rye bread years ago and loved it. but today my scale may have gone wonky and i may be short 100 grams of clear flour. ugh! the dough is super sticky, but i am not sure if it is normal. will it bake ok? the dough is in my proofer until it doubles....do i let it go or add flour now? would hate to waste all these ingredients and time.
to make it sticky. Try using wet hands. Try to add up the ingredient weight and see if it matches your actual weight if you can. Is it this recipe?
http://www.thefreshloaf.com/node/5076/eric039s-fav-rye
that is the recipe i love. i ended up upping the oven temp and left in longer and it turned out absolutely amazing! i tried to post a photo but i am having troubles figuring it out lol. thank you, i now learned i can add up ingredient weight and match with actual weight. love learning from all of you....off to take my San Joaquin Sourdough out of the fridge for shaping and baking!