Lesson learned: Whole-grain flour absorbs liquid much more gradually than all-intent flour. Letting the dough relaxation awhile (and take up its liquid) before kneading indicates It's going to be fewer sticky and much easier to knead. Would like to make quesadillas for the crowd, but don’t would like to hover https://andreshjjhf.ka-blogs.com/79879451/the-smart-trick-of-learn-to-bake-from-scratch-that-nobody-is-discussing