Sourdough bread dough TOO STICKY? Try these 3 tips.

If you're following a sourdough bread recipe exactly and the dough ends up looking and feeling way too sticky, there is hope for you. Try out the three tips that I share in this video.
Here's my master sourdough bread recipe (70% hydration):
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Get 18 of my favorite straightforward sourdough recipes in my ebook, No-Nonsense Sourdough. Check it out here:
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[@dianamansour7323]

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 KZbin 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!!

[@LindaMartinovich]

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

[@davidnowicki2103]

Great advice ... as always. Thank you.

[@GrantBakes]

Glad it was helpful! Thanks for the comment.

[@Easylifehere]

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

[@kathydean6491]

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

[@iuliubucur5011]

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!!

[@catmandu615]

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

[@sandraevanko3633]

Will you show us how to make Morning Bread?

[@dianeparks9475]

Thanks Grant! Very helpful!

[@sandraevanko3633]

Thank you, I'll try these...

[@TheRebs7]

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.

[@susanbeal4322]

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

[@michaelurig3887]

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.

[@chuckbatson595]

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! 👍

[@IslandStone_]

Your mic is not plugged in. Do you have a secret mic behind the podmic?

[@suel4269]

We can reduce the water? Hallelujah! I have Bobs Red Mill Organic all purpose four. Would that work? What is the benefit of using bread flour?

[@shanewilson2152]

Hi Grant, l really enjoyed your video.

[@GrantBakes]

Thank you! I appreciate it.

[@juliadavid3637]

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

[@GrantBakes]

Thank you!

[@jonathancohen6140]

How do you manage the sticky dough after fermentation? I want to put it into my floured banneton but I’m afraid it’s too wet and will end up sticking to the liner forever. Any advice?

[@mattymattffs]

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.

[@GrantBakes]

Agreed about the bulk. When you mix in the starter, the bulk fermentation begins. Good clarification.

[@gaginita]

Can I fix it after 7 hours? Do the stretch n fold and add the flour?

[@sylviah1234]

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.

[@billentsminger3360]

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

[@ihus9950]

Great, Thanks 👍🏻

[@mandycairns6816]

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

[@sharimuhamad5905]

Thank you❤❤❤❤❤

[@HuguettePerdrix]

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

[@GrantBakes]

Hello! I can't be sure, but I think this is probably due to the lower protein content of the flour. To my understanding, T55 flour is usually used in France to make bread. Maybe this would be a good option worth trying. Thanks for the comment!

[@aleksandar-f9z]

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.

[@Metro-Mury-Bjornseth]

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

[@GrantBakes]

Haha everyone wants to know :)

[@gabijasan4959]

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

[@dianamansour7323]

Grant has 2 videos about rye sourdough. I've made both of them & LOVE the one he does in the loaf pan. I've make that 3 times & will continue to make that. I'm not fond of the other one.

[@stevedavidson8802]

Oh my !

[@machakmachakowitz7412]

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...

[@GrantBakes]

You could use some of these tips in the process if that happens again. Nothing to freak out about. Every dough can be salvaged 😊

[@machakmachakowitz7412]

@@GrantBakes ..well..i even partially managed so save it with slap/fold for a moment it looked very good but then after i leave it for 30 min. to rest it went liquid again..now it just sits in container dunno what to do with it..i'll just try to give it any shape and put it to rest in the fridge..

[@New2chem]

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

[@GrantBakes]

Yep, that’s what I meant by flour being used as a “crutch.” False positive is a good way of putting it.

[@New2chem]

@@GrantBakes thank you

[@cliffcox7643]

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.

[@Carydbster]

😭

[@yaminalabidi7514]

👍🎩❤️