Lesson learned: Full-grain flour absorbs liquid a lot more slowly than all-intent flour. Permitting the dough rest awhile (and absorb its liquid) right before kneading suggests it'll be less sticky and easier to knead. In another bowl, whisk together 50 % of the flour, along with the sugar and salt. https://byd79135.blogrenanda.com/32529561/the-greatest-guide-to-learn-to-bake-cakes-professionally