It’s getting cold outside, and I don’t know about you, but it makes me want to bake something. The weather outside is frightful, but inside it smells like a pie baking {I think that’s how the song goes-ha.}
If this weather is bringing out the baker in you, here’s an easy tip to keep the dough from sticking to your hands: Rub a little cooking oil on your hands. It will keep the dough from sticking, and as a bonus, it will keep winter dryness away. Coating your hands with flour works for about a minute, oil will go the distance.
Now get rolling!
~ Mavis
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Jay says
Try oiling your counter instead of flour-ing it.
Shawnesy says
Another great way is to put all your ingredients in a large Ziplock bag and do your kneading through the bag. Then you dump it out when you’re done. You get the satisfaction of kneading dough and your hands won’t get dirty.
Shay says
Great suggestion. I do use a ziplock bag to crush my soda crackers when making my meatloaf recipe, but I never thought of the bag for kneading my dough for my tea biscuits. Thanx
Kathy says
Both Grandmas, my mom, all my aunts who baked from scratch and myself all use/used a bit of lard (Crisco), doesn’t make dough as wet. Either one is good for no sticking on hands and having to use a butter knife to scrape dough off!
Jen says
I must be using it wrong b/c all I get is sticky dough that sticks to everything.
Charles says
Wet doughs (above 25% hydration) require different techniques to develpo gluten than the traditional American understanding of kneading. Use a scraper on a marble counter top to pull out the dough, or even the “french slap” method. Once the gluten is fully developed, even a high hydration dough is manageable.
Carol C-J says
Used nitrile gloves today, and nothing stuck. First time I enjoyed the process since I’ve been making soda bread since the 1989! Don’t know which post had this suggestion, but it was totally fantastic!