The sticky dough can be basically solved by spreading more dry flour on the dough. After spreading the dry flour, it is best to mix the dry flour and the dough with chopsticks or a small shovel. When the sticky dough sticks to the dry flour, it will become no longer sticky.

What should I do if the dough sticks to my hands?

Flour-making refers to the process in which the dough is allowed to fully propagate and produce gas under certain temperature and humidity conditions, so as to promote the dough to expand. When yeast converts starch into sugar and consumes it in an aerobic environment inside the dough, it will release carbon dioxide gas.

The fermentation time depends on the temperature. It is shorter in summer and longer in winter. When the dough volume increases to two or three times of the original, it will be fine. If the dough surface collapses, it means that the dough will be sour and can be neutralized with baking soda.

There are three kinds of leavening agents: baking soda, flour fertilizer and dry yeast powder. They all work on the same principle: under the right conditions, the starter produces carbon dioxide gas in the dough, and then the dough becomes soft and delicious by being heated and expanded.