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Sticky Dough. A dough (q.v ) that lacks the characteristics of a fully-developed gluten (q.v.), either because it has been under- or overmixed or under- or overfermented. Properly developed and hydrated (q.v.) doughs that result from appropriate physical and fermentative development have a dry feel, whereas doughs which have either failed to reach, or have exceeded, that point of development will exhibit variable degrees of stickiness.