Food Guide

Why is My Flour Dough Sticky? Expert Tips to Solve the Problem

Sticky dough is a nightmare for any baker, whether you are a professional or an amateur.

If you are faced with this problem, then read on to find out the reasons why your flour dough is sticky and what you can do to fix it.

1. You didn’t put enough flour in your dough

I wish I had put more flour in the dough.

It would have made it less sticky and more manageable.

I think next time I will try adding more flour and see if I can get a better result.

2. You used the wrong type of flour

There are a few reasons why your flour dough might be sticky.

One possible reason is that you used the wrong type of flour.

For example, if you use self-rising flour instead of all-purpose flour, your dough will be much stickier.

Another possible reason is that you didn’t use enough flour.

If you don’t use enough flour, your dough will be too wet and sticky.

Finally, it’s also possible that your dough is sticky because of the type of liquid you used.

For example, if you use water instead of milk, your dough will be stickier.

There are a few things you can do to fix a sticky dough.

One is to add more flour.

A few tablespoons of flour will usually help make your dough less sticky.

Another thing you can do is to add more liquid.

A few tablespoons of liquid will usually help make your dough less sticky.

Finally, you can also knead your dough more.

3. You didn’t allow your dough to rest enough

The dough is very sticky, it needs more flour.

This is because the flour hasn’t had enough time to fully absorb the liquid.

Allow the dough to rest for longer before shaping it.

4. You didn’t knead your dough effectively

To avoid sticky flour dough, you should make sure to use the right type and amount of flour.

You should also knead your dough effectively.

When you knead your dough, you should first mix the ingredients together until they form a dough.

Once the dough is formed, you should knead it for at least 10 minutes.

This is important because it helps the gluten develop and makes the dough less likely to stick.

5. You didn’t let your dough proof for long enough

5. You didn’t let your dough proof for long enough

If you find that your dough is still sticky after kneading, it’s likely that you didn’t let it proof for long enough.

proofs, which is a process that allows the yeast in the dough to feed and multiply, is an essential step in bread making.

as the yeast feeds, it releases carbon dioxide, which makes the dough rise and develop its structure.

if you don’t let your dough proof for long enough, it won’t have sufficient structure to hold the carbon dioxide, and it will be sticky.

In addition, underproofing your dough can also lead tougly, uneven risen bread.

if you want to avoid this, it’s important to proof your dough for the right amount of time.

in general, doughs made with yeast should be proofed for at least an hour, but they can also be left to proof for up to 24 hours.

the longer you proof your dough, the more flavorful and airy your bread will be.


So, if your dough is still sticky, even after adding more flour, it’s probably because you’re using the wrong type of flour.

Different types of flour have different levels of gluten, so they’ll produce different results in your dough.

For example, cake flour has a very low gluten content, so it’s not suitable for making bread.

Emily W.

Emily Wong is an Asian-American food writer the founder of With nearly 8 years of experience, she has a passion for making cooking accessible to everyone and sharing her personal experiences with food. Emily's vision for is to create a community of food lovers who are passionate about cooking, eating, and sharing their experiences with others. Read my story
Back to top button