🥖 Sticky sourdough after bulk fermentation? Don’t panic!


A sticky dough is often a sign of good hydration and fermentation. The key is to handle it gently.

✨ Tips for success:

• Lightly flour your work surface and hands

• Use a bench scraper instead of adding too much extra flour

• Gently stretch and shape the dough without overworking it

• If it’s extremely sticky, let it rest for 15–20 minutes before shaping

• Trust the process—sticky dough often bakes into beautifully open, airy bread

Remember: the goal is to shape the dough, not knead in more flour.

What’s your biggest challenge when working with sourdough? Let me know in the comments!

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