Dear First name / friend, 

How's your weekend going so far? Did you remember to feed your starter so you can bake with it today?

This week we are going to talk about dough … wet, sticky dough!
“Help! My dough is so sticky and wet. What can I do to save it?”. 

The answer to this question really depends on what stage of the sourdough process you're at.

Obviously, if you've just finished autolyse, a wet, sticky dough will have different consequences to a wet, sticky dough at the end of bulk fermentation.

Ideally, your dough should strengthen during the stretch and fold stage and then should become light and airy during bulk ferment.

But no matter what stage of the process you're at, you'll find a full guide to managing wet, sticky dough here - including what causes it and how to fix it!

A common cause of wet, sticky dough can be that your sourdough starter is too watery.

As we are coming into the season of entertaining, I thought I'd share my favorite sourdough recipes to add a charcuterie board. These parmesan and rosemary crackers are absolutely delicious and will disappear so fast! You might also love to add these sourdough grissini or even these cranberry and pistachio sourdough lavosh.

Oh and if you missed last week's question - you can read the question and answer here.

As always, I love to see your sourdough wins - and help you with any problems you might be having. Have a question you'd like answered on my site? Let me know!

Until next week,

Wishing you sourdough success,

Kate