- Joined Sep 27, 2004
I'm learning! I want to learn - I'm a work in progress made a San Francisco sourdough starter with rye flour. After proofing overnight, I started in this morning making my bread. I added the proofed starter and 1 cup warm water, 1/4 cup olive oil, 2 tsp sugar, and satrted in on the flour ( unbleached white AP). I am using a kitchen aid mixer with the dough hook. I added in the flour until the dough grabbed onto and held the hook. I stop and checked the dough, not to sticky but not elastic at all. I returned it to kneeding, left the room, and returned 5 minutes later to stringy bubble gum dough - *** sigh - - A lesson learned....... was it over kneeded??? Is there any way to save this batch? I've got more starter on the counter fermenting so all isn't lost.