Lesson learned: Entire-grain flour absorbs liquid more slowly but surely than all-intent flour. Allowing the dough rest awhile (and take up its liquid) ahead of kneading implies It will be significantly less sticky and much easier to knead. We train the signature solutions and techniques used in our bespoke cake https://messiahwxswp.thenerdsblog.com/32154603/learn-to-bake-and-decorate-cakes-fundamentals-explained