I never can tell if my sourdough has risen for long enough, and it is usually such a sticky/wet dough that when I try to poke it with my finger - even if I put olive oil on my finger tip and try to do it quickly - my finger sticks to the dough and tears the gluten, ruining the test! Is there any other way I can tell that my dough is ready to bake? (Or fix my sticky dough problem? I live in a very humid place and have tried using less water, but it's always sticky instead of tacky.) I'm afraid of over-proofing, but under- is usually what happens, and that isn't a great result, either!

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