Hi Jeremiah, the most common remedy for this issue would be to reduce the amount of yeast you're adding to the recipe. Start with 1/4 teaspoon less and see how that works for you. You won't necessarily have to adjust the water/flour ratio when reducing the yeast, but if your dough seems excessively wet/sticky when you look at it during the kneading cycle, it probably won't hurt to add an addtional tablespoon or two of flour. 

• Reply