Sourdough bread dough TOO STICKY? Try these 3 tips. 

Grant, I started my sourdough "quest" about Christmas time in 2022. I watched SO many videos & said "no way" to them all until I found YOURS! Funny thing is that my "go to" recipe is your 80% hydration recipe. It's never sticky & comes out perfectly no matter how I change it up. I change it up by using different mixtures of flours, nuts, seeds, but always keep the same ratio. I just shared your RU-vid video of that recipe & gave some of my starter to my friend who said she never wanted to hassle doing sourdough. Well, guess what? She baked her first loaf yesterday & was thrilled that t came out perfectly! I actually haven't experienced a sticky mess ever, so I think that's interesting!! Thanks for making sourdough SO easy & delicious!!

Your videos are the best! I have had great success with your recipes and instructional videos!

Thank you, Grant! Your videos are extremely helpful, full of useful info and never boring to watch! 🌺

Very helpful thank you. And thanks to you, my first attempt at sourdough bread making was a great success. Made the perfect loaf!!!

Thanks! Your videos are so helpful and fun to watch.

I learn to bake sourdough bread after your video!! It's the best !!! I've been asked for recipe from so many people and all I did, I forwarded your video to them!! I'm not trying different recipe since yours works perfect for me!!

Great advice ... as always. Thank you.

Will you show us how to make Morning Bread?

Thanks Grant! Very helpful!

Thanks Grant! Nice , helpful and well organized video….. good summary review to keep on hand!😊

Thank you, I'll try these...

6 failed attempts down, i will be trying your recipe today i want sourdough for my health 😊

Oh my. I just accidentally made a 20% hydration SD bread. I was able to manage it only because I have practiced so much mainly shaping and transporting pizza. If that makes since. I'm waiting for it to cool. Hey it actually looks pretty good. Can't wait to see the crumb :) My Big question is I'm an old lady and I just have never committed myself to learning how to work a simple thing like my cell phone calculator. Well, this bread guy and I cannot find him again actually showed the cell doing the dough hydration calculation...oh I cannot find him. I know it's simple but I can only get it right sometimes. PLEASE make a video using (showing) the Calculator and how to do dough hydration on it. I a dumb visual learner.

Thanks for doing this video. I quite often wander about saying "Grant must live in a really dry place" when I'm making your recipes as I love them, but here in rainy Scotland they all come out much wetter than they do for you. I'm gradually working out by what amount to reduce the water as a general rule. As I say, great recipes, though. You're my go-to.

Hi Grant, l really enjoyed your video.

Hey thank you for this timely topic. Happened to me recently with a new recipe and a new flour. It was already a low hydration recipe and I was surprised by how wet and sticky it was. Suspicious, but I carried on having faith in the recipe. It remained too wet and as a result could not rise under its own weight and came out dense. Will try these tips next time! 👍

After trying different recipes from different videos I use yours for sourdough bread. But my dough doesn’t always look like yours or others for that matter. I use KA bread flour. So the ambient temperature may be different enough for different results. I always use room temp filtered water.

Trying a 100% freshly milled einkorn today. So very sticky! Can’t find many videos using freshly milled einkorn

Great, Thanks 👍🏻

Thank you❤❤❤❤❤

General rule should be: time in stretch and fold + bulk = full bulk. That's always the full bulk time. Yes, lower hydration is key. Stay in that domain for a while! It teaches so much that you can carry over to higher hydration. Though IMO, higher hydration isn't even worth the extra effort.

Thank you for your video. I'm based in France where the protein content of multi purpose flour and whole wheat flour I use doesn't exceed 10 % even though I buy the organic ones. I've tried several high hydration recipes with no success as the dough was so liquid/sticky even after several slap, folds and bulk fermentation. Do you think that the lower protein content might be the reason for that or because my sourdough is relatively too young (1 month old)or should I, as you said, just increase the folds and slaps ? Thanks for your return

Your sourdough bread and chibatta bread videos are all I use. I saw many videos and used some, only yours is fool proof. My only struggle is the sticky after bulk fermentation, I second guess myself as to weather it's over or under proofed. Thankfully it turns out. I always make 2 boules or 4 chibatta, slice and freeze for bread when we want it. I also make pita bread. Thank you, Grant

wondering how the moisture in my starter affects the overall hydration/stickiness....will try extra stretch and folds

My phone was listening to my thoughts about my sticky sourdough I am currently proofing!! It’s in my head. 😂

one must get to know its baking vessel, its oven, its flour, its water… same way your starter is unique to you (and it is) so is your bread. you have to use same flour every time in order to really understand what is going on in the dough. predictability of the process is the key.

Oh my !

what about rye bread? mine is so sticky no matter what (I use 50/50 ratio rye flour and wheat flour)

Ive just followed your recipe letter by letter a "Easy High Hydration Sourdough Bread" ...and it turned out so sticky and watery ....i'm freaking out atm...

Guys, if your dough is not working out after all this, don't bake it.. You're wasting energy and adding to the disappointment. just toss it. Re-try again.

Using flour gives a false positive especially when kneading. Other wise great video.

👍🎩❤️