Mix until
slightly stiff dough forms.
Place flour and buttermilk in stand mixer and blend until
slightly stiff dough forms.
Not exact matches
If your
dough has felt
stiff and heavy in the past, try using
slightly less flour next time and knead the
dough for longer to help develop the gluten.
If the
dough feels
stiff, you can add additional water by the tablespoon full until it feels soft and tender, just
slightly tacky to the touch.
The
dough should be smooth and
stiff, and only
slightly tacky to the touch.
The
dough will be
slightly more
stiff and sticky than regular
dough, restrain yourself from adding extra liquid.
Slightly more
dough may be needed to make a moderately
stiff dough.