Why is my dough so runny? Dry vs wet ingredients

Question

Why is there so much liquid (400 g) vs the dry ingredients (300 g)? My dough is so liquidy and runny.

Aran G. · Answer

Hope you will try it with psyllium. make sure you buy psyllium husk powder and not whole or flakes. You want it to be like flour, finely milled.

Ania L. · Answer

Thanks a lot for the learning opportunity

Aran G. · Answer

Unfortunately flax doesn't work the same as psyllium in high hydration recipes that require great expansion such as in yeast breads. Flax works well alone for egg substitutions in cakes but not when the dough needs to expand quite a bit.

Ania L. · Answer

No, I did not, I read somewhere I can substitute flax meal as a thickener (as that is what I always use for baking). This must be the problem. Would it work better if I ground up the flax even more to a finer consistency like in the video? Or does it have to be psyllium husk powder?

Thank you for responding

Aran G. · Answer

Hi, Are you using psyllium husk powder? Not flakes but actual powder that resembles flour? The psyllium absorbs the water creating a gel that will give structure to the dough. We made a video for Food 52 about this recipe so you can watch the consistencies and all explanations.

https://www.youtube.com/watch?v=PKsBDuNoGOg

Why is my dough so runny? Dry vs wet ingredients

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