July 30, 2019 - 3:02pm
Kombucha dough becomes wet/gooey!
I found a recipe for sourdough bread using kombucha. I divided the recipe by 2.25 and used cups instead of weight. When I kneaded the dough it was fine to hold and fold without it sticking to my hand. After leaving it for 2-3 days to ferment and rise the dough (in a fridge and at room temp) 'melts.' Its all gooey inside and sticks to everything. I have to add cups of flour for it to become something I can hold and stretch out for pizza. Any ideas what could be going wrong? Original Recipe
- 700mL kombucha
- 900g plain flour
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I'm really just guessing because I have never heard of this and therefore don't know how kombucha and the bacteria and yeast behave when used in a dough...but: What you seem to be creating is a preferment (rather than a dough) and those are known to be super sticky. So you are essentially not doing anything wrong, you are just doing something else than you were planning to ;)
What I would do is mix flour and kombucha and ferment it for about 12-16 hours at room temp. Check for maturity (should have domed and collapsed slightly), then use it in a bread recipe. Just google for bread recipes that use poolish/biga/sponge/prefermented dough.
Never heard of a bread dough using kombucha, will definitely try that! :)