Which Dough is Stickier: Sourdough or Instant Yeast Dough?

Does the type of leavening agent you use influence the stickiness of your dough? Many bakers believe that the leavening agent, whether it's sourdough starter or instant yeast, plays a significant role in how sticky the dough becomes. However, this is not entirely accurate. The stickiness of your dough is primarily determined by the hydration level of the dough and the type of flour used. In this article, we will explore the factors that really matter when it comes to dough stickiness.

Firstly, it's important to understand that stickiness is a result of the hydration level, or liquid content, of the dough. This means that the more water (or other liquid ingredients) you add to your dough, the stickier it will become. This is not an issue of the leavening agent but rather the fundamental properties of the ingredients themselves.

Hydration and Dough Stickiness

When baking bread, the type of bread and its intended texture play a crucial role in determining the hydration level.

Rustic Sourdough Bread

For instance, when I bake sourdough, I use it for very rustic breads. Rustic breads are known for their high hydration levels, often around 70% hydration or higher, which makes the dough sticky. This type of dough is perfect for breads like ciabatta, where the high moisture content helps create a soft and chewy texture.

Enriched Bread with Instant Yeast

On the other hand, enriched breads, which contain additional ingredients such as fat, sugar, and milk, tend to be denser and less sticky. These doughs are often baked with instant yeast, which does not affect the stickiness as much as the hydration level does. The fat, sugar, and milk contribute to a denser, more stable dough structure, reducing stickiness.

Extreme Examples

Hydration levels can vary widely. An extreme example is Rose Levy Berenbaum's Bread Bible, which includes a focaccia recipe with a hydration of about 115%. This means there is more water than flour by weight in the dough, making it pour like melted mozzarella cheese and extremely sticky. Similarly, any all-rye dough is super sticky, as rye flour was originally used as a wallpaper paste. You need to keep your hands wet to work with it, and this applies to both yeasted and sourdough versions.

Yeast Type and Stickiness

It's worth noting that the type of yeast used does not influence the stickiness of the dough. Different types of yeast, whether active dry yeast, instant yeast, or sourdough starter, all contribute to the leavening process but have no direct impact on the stickiness. Hydration levels, on the other hand, are the key factor. Water can be added to make a firm dough feel tacky, but no dough actually comes off onto the hands if it is not sticky. A sticky dough, on the other hand, can be worked with by keeping your hands wet or using a well-floured surface.

Regardless of whether you use a sourdough starter or instant yeast, the stickiness of your baked goods depends on the hydration level and the flour type. Understanding these factors can help you achieve the perfect consistency for your bread, whether it's a sticky, rustic sourdough or a denser, enriched bread. Happy baking!