The handling of a sticky situation

Confidence with high hydration sourdough. A short film

“The most perfect technique is that which is not noticed at all”.

Pablo Casals 1876 -1973

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West Berkshire, May 2025

For those of you who choose to be here and to support my work, thank you.

It means the world to me.

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Something different for you

This piece is far away from what I usually send you, but there is most certainly a point to it. This platform makes it easy for me to do things differently, encourages it even, and if I can share some of my skill set with you in this way, then I believe that is a good thing.

Let’s call today’s piece ‘exclusive content’.

Though words are normally my thing, I think the content here today most definitely has a place.

Sticky

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Practical

This is a practical guide for those of you who might like to learn how to confidently handle sticky dough from its beginnings as a rough sloppy mess in a bowl, to a tight, neatly folded loaf of bread in a banneton ready to bake

Often with practical methods, in a recipe, a description of a technique can sometimes confuse matters. I realise that it can add an element of uncertainty and as I’m often asked about dough, I thought that I’d make this quietly meditative short film.

Six or so minutes of a simple task that is weirdly hypnotic.

It is meant to accompany the Wild Honey and Spelt sourdough recipe explained in Part One and Part Two of my Sourdough Tutorials from late last year that you can find in my archive. Visual instructions work better to reinforce a technique with many cooks and with that in mind, for the sourdough aficionados among you, then this is for you.