Thanks MaryJane! Is stickiness purely a function of water content or can it be caused by under/over kneading? I may be under-kneading since my KA mixer starts to shudder and "walk" when I set it above the 2nd click. I suspect when recipes call for "medium" kneading they're referring to at least #3. I'll get this darn thing yet but for now I'm purely a sourdough sissy! Dave Good question Dave. For most stand mixers, you shouldn't go over speed 2 for kneading. Too fast & too powerful, it can really tear your dough up, and ruin the gluten. If the dough starts to pull apart in clumps and looks wet and almost slimy, it's overkneaded, and there's no recovery from that. Better to use a slower speed. ~ MJ

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