I forgot the salt the first time I made the “Extra-Tangy Sourdough” recipe. I kneaded and kneaded, the dough was objectively quite firm (didn’t need any more flour), but remained a gloopy mess instead of the plump, springy ball I knew it should be.

I panicked and just sprinkled the salt directly onto the slime monster dough blob and started mixing it in. Like magic, the gluten tightened up and the dough became smooth, strong, and elastic. Proceeded with the recipe and it turned out perfectly (maybe even better than the “conventional” method…. I guess the autolyse approach works!)

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