Lesson learned: Complete-grain flour absorbs liquid more gradually than all-purpose flour. Allowing the dough rest awhile (and absorb its liquid) right before kneading usually means It will be significantly less sticky and easier to knead. I really prefer oil-based cakes, which I find lighter and fluffier. It’s truly worth noting https://dantelnnlj.theblogfairy.com/26445481/the-basic-principles-of-learn-to-bake-cakes-near-me