AboutElyse Grau Expertise I can answer any questions about baking. The only thing I'm not too good at is baking pies, nor do I know much about high altitude baking.
Experience I have been baking for over 30 years. One of my hobbies is creating recipes, most of those for baked goods. I made my own wedding cake. Currently I prefer to bake healthier things. I use a lot of whole wheat and other whole grain flours, and prefer to use less sugar or sugar substitutes in my baking. I do a lot with fruit.
Question My mom passed away without teaching me all her secrets. I have her exact recipe for sourdough and I'm following it, but I'm ending up with a loaf that is deeply cracked when I take it out of the oven. The one question I have is about the feel of the dough after I finish kneading it. I am machine kneading it in a kithenaid 4 qt. mixer with a bread hook for 6 minutes. The dough is sticky and sticks to your hands, and feels like pizza dough. Is this still too wet? Any help will be appreciated!
Answer Nancy-
Sourdough is usually a bit sticky, the wetter dough is what gives it that nice chewy texture and crisp crust. Are you slashing the top before you bake it? You should be making a slit down the center of the bread - just through the top - with a sharp knife or razor. That will prevent the cracking.
