Sticky vs. Tacky

How to tell the difference between “sticky” and “tacky” when it comes to dough:  The easiest way is to press your hand onto the dough and then lift it up. If the dough pulls up with your hand and then releases (so your hand comes away clean), the dough is tacky. If you end up with dough stuck to your hand, it’s sticky.

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10 Comments

  1. January 26, 2013 at 1:24 pm

    […] sticky”, exactly as RP prescribed.  I learned from fellow BBA challenger  Phyl at “Of Cabbages and Kings“, that “the easiest way is to tell if your dough is tacky or sticky is to press your […]

  2. November 11, 2011 at 10:13 pm

    […] and added it all. Then I continued to add more flour until the bread had the right feel — tacky but not sticky. After about 10 minutes of mixing in the Kitchen Aid, I took the dough out of the bowl and kneaded […]

  3. January 5, 2010 at 12:04 pm

    […] firm starter the day before making the dough.  The dough was supple, soft and just a tad on the tacky side. Although I’ve had mixed results stirring in fruit, nuts, etc. with the Kitchen Aid […]

  4. August 8, 2009 at 1:47 am

    […] my ingredients accordingly. As I mixed the dough in my Kitchen Aid mixer, I could tell it was too sticky, so I added a bit of flour to make it tacky. After about 8 minutes of kneading, I put the dough in […]

  5. July 14, 2009 at 3:45 pm

    […] sticky”, exactly as RP prescribed.  I learned from fellow BBA challenger  Phyl at “Of Cabbages and Kings“, that “the easiest way is to tell if your dough is tacky or sticky is to press your […]

  6. July 10, 2009 at 10:37 am

    Brilliant…thanks for the tip!

  7. July 9, 2009 at 11:27 pm

    Do you still consider it sticky if only *some* dough sticks to your hands instead of huge wads?

    • gaaarp said,

      July 9, 2009 at 11:32 pm

      If it adheres to your hand but falls away as you pull it up, it’s tacky. If any dough sticks to your hand, it’s sticky.

  8. June 14, 2009 at 7:07 pm

    […] the kneading process, and I ended up with a beautiful, golden dough that was supple but not at all sticky. I fermented this dough at room temperature, and it rose […]


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