u/hawaiirat

I have tin snips, needle nose pliers and 3 or 4 other tools that are really seized up.

Is WD-40 the best choice to unstuck these and get them working again? Or is there a better choice?

Also, wtf happened to WD-40??!! I’m out. I went to Home Depot for a new can. There are like 12 flavors of WD-40. There’s King of the Hill (I think referring to the cartoon but maybe not), dry lube (which sounds like it defeats the purpose), silicone, automotive, penetrant (probably not a good match with dry lube), heavy duty and degreaser. Back in the day you could pick up a can of WD-40. Now you need to know use, type, delivery method and favorite cartoon. Life used to be much simpler.

If I ran into this video I was off the grid for an hour.

Does it feel like you add extra flour to your yeast recipes to get a workable dough? 

When I make any yeasted dough I find the flour is almost never enough to obtain a workable dough.   

I know what I’m doing.  I follow recipes accurately and I use a scale when weights are provided.  If I measure I use the “scoop and sweep” method.  

I use recipes from NY Times, ATK, All Recipes and a handful of other sites.  Inevitably I add more flour to almost every yeast dough recipe.   Frequently, significantly more flour.  I made a pizza dough recently and the dough looked like a thick batter.   

I can understand getting a recipe that’s off once in a while but it seems like almost every recipe. I’m adding more flour, like a lot more sometimes.  

I have no issues with cookie dough or pie crust. Only recipes with yeasted dough are always an issue. They all come out too wet, too sticky.  I keep thinking there’s some issue with humidity or I don’t know what living on an island in the middle of the Pacific Ocran. 

My ingredients are not old. I store flour in zip lock bags inside Tupperware-type containers with sealed lids from Amazon.

Does anyone else find they have to add (sometimes much) more flour to get a workable dough from most recipes?    

I am starting to wonder if geography is a factor.  

The breads and rolls come out great (family and friend consensus) after extra flour added.  

Maybe living on a high floor in a condo near the ocean has something to do with this. Do any of my fellow bakers experience this?   Or is my condo in some sort of time warp?

Edit: just as I was about to post I grabbed a pic of bread and added it to the post.

One person gave me a gentle nudge and I replied, hopefully, with a veiled mea culpa and a little humor.

I scrolled down further in the comments and someone went full-blown ad hominem. I don’t want anyone to burst a blood vessel the day before Mother’s Day.

So to clear up any confusion: not my bread! I downloaded a pic