I found a recipe for sourdough bread using kombucha. I divided the recipe by 2.25 and used cups instead of weight. When I kneaded the dough it was fine to hold and fold without it sticking to my hand. After leaving it for 2-3 days to ferment and rise the dough (in a fridge and at room temp) 'melts.' Its all gooey inside and sticks to everything. I have to add cups of flour for it to become something I can hold and stretch out for pizza. Any ideas what could be going wrong?
- 700mL kombucha
- 900g plain flour