Lesson learned: Entire-grain flour absorbs liquid a lot more slowly and gradually than all-reason flour. Allowing the dough rest awhile (and absorb its liquid) before kneading implies It's going to be much less sticky and much easier to knead. In A different bowl, whisk together 50 % from the flour, https://hatyaibangkok96172.targetblogs.com/27179606/facts-about-learn-how-to-bake-revealed