I'm hoping someone can answer a question making bread dough (and pizza
dough and such). I'm using a Kitchen Aid stand mixer as I am disabled and
cannot mix and knead by hand. The instructions generally say to start with
3/4 of the flour and all of the liquid and mix for a minute or so. Then add
flour "until the dough forms a ball and cleans the sides of the bowl. Then
knead for two minutes more". I can get it to the stage that the dough forms
a ball on the dough hook and cleans the sides of the bowl all right
but,oftentimes, before two minutes are up, the ball of dough will slump and
stick at the bottom center of the mixer bowl. Adding more flour will cause
the ball to re-form on the hook but I may have to do this several times
going well over the amount of flour called for in the recipe. I understand
that the amount of flour will vary somewhat due to weather and the whims of
the kitchen gods but surely should not exceed upper limits of the recipe.
Whadda ya think I'm doin' wrong? By the way, I measure the flour by weight
in grams.

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Ken

Eagles may soar, but weasels don't get sucked into jet engines.