I am using a rye leaven that we have had for several years. Any recipe I use seems to result in a sticky, very wet dough that I cannot handle.
Help please befor I give up!
Login or Signup to add your comment.
We probably need more information. If, however, you are making bread with a large proportion of rye flour in it, then the dough will be exactly as you describe.
Or Sign up with us.
by Graham, Maedi & You!
254 people online - 24,785 posts and counting!
© 2014 Artisan Baker