The Baker's Hotline

November 19, 2017 at 2:44pm

In reply to by Jesus Cagigal (not verified)

We're wondering if you perhaps used another brand of flour other than King Arthur Flour. Our flour is known for being higher in protein than other kinds, which means it absorbs liquid more readily. With other brands, typically more flour needs to be added in order to get the same results. Try using King Arthur All-Purpose Flour if you're not already doing so, and be prepared to add additional flour as necessary to make a smooth, slightly tacky dough. Kye@KAF
Your email address will not be published. Required fields are marked *

Plain text

  • No HTML tags allowed.
  • Lines and paragraphs break automatically.
  • Web page addresses and email addresses turn into links automatically.
The content of this field is kept private and will not be shown publicly.