Lesson learned: Full-grain flour absorbs liquid more slowly but surely than all-reason flour. Letting the dough relaxation awhile (and absorb its liquid) prior to kneading usually means it'll be considerably less sticky and much easier to knead. What’s a lot more fun than the usual common lasagna? Whip up a https://condonearme93468.is-blog.com/32873543/the-definitive-guide-to-learn-to-bake-sourdough-bread