Sticky but Not Collapsing: Wet Inclusion Sourdough Technique Explained
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Sticky but Not Collapsing: Mastering Wet Inclusion Sourdough


What “Sticky but Not Collapsing” Means in Sourdough


When working with wet inclusion sourdough, the dough can feel messy, sticky, and unstable. But sticky does not mean ruined.


In this short clip, I demonstrate what “sticky but not collapsing” actually looks like in real time. The dough may feel gooey inside, especially with fruit or chocolate inclusions, but the key indicator is whether the outer skin is still holding tension.


If the dough maintains structure and doesn’t puddle or flatten out, it’s workable.



Why the Outer Skin Matters in Wet Inclusion Sourdough


When shaping sourdough with inclusions like strawberries, cherries, or chocolate, hydration increases. Sugar dissolves and alters fermentation timing. Heavy inclusions also add weight to the gluten structure.


The outer skin of the dough acts as a structural barrier. If you tear it aggressively, you lose tension. If you stretch and form it gently, you preserve gas retention and support oven spring.


That’s the difference between chaotic dough and controlled fermentation.


Key principles covered:


  • Wet inclusions increase hydration

  • Underproofed dough handles inclusions better

  • Gluten structure must support added weight

  • Surface tension is essential during shaping

  • Patience improves final scoring


Full Valentine’s Sourdough Process


This Short comes from a longer Valentine’s sourdough session where I made:

  • Strawberry Shortcake Sourdough

  • Cherry Cordial Sourdough

  • Wet inclusion dough variations

  • Real-time shaping adjustments


The long-form video walks through hydration management, inclusion layering, shaping techniques, fermentation timing, and controlled chaos in artisan bread.


Watch the full process here:

Wet inclusion sourdough shaping in real time — strawberry shortcake and cherry cordial loaves demonstrating what “sticky but not collapsing” looks like during fermentation and tension building.

Who This Technique Is For


This wet inclusion sourdough technique is ideal if you are experimenting with:

  • Strawberry sourdough bread

  • Cherry chocolate sourdough

  • Sweet sourdough inclusions

  • High-hydration artisan bread

  • Valentine’s Day sourdough recipes

  • Advanced shaping methods


If your dough feels sticky but not collapsed, you’re probably closer than you think.

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