Dough is dry

Ask yourself

• Did you measure ingredients by weight or volume?
• How does the flour's absorption compare to what the recipe assumed?

Likely causes

1. #1

   Hydration too low for the flour used

   Strongly supported

   Flours vary in absorption; a recipe calibrated for one flour can under-hydrate a thirstier one.

2. #2

   Measuring flour by volume rather than weight

   Generally accepted

   Volume measurements of flour vary considerably depending on how it is scooped and packed.

Rescue it now

Incorporate small additional amounts of water gradually during mixing until the dough feels appropriately tacky, not crumbly

Prevent it next time

Always weigh ingredients rather than using volume measures, and adjust hydration for your specific flour over a few bakes

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