Dough
What is the minimum weight for making sourdough bread in combination with the roller? I noticed that when using 300gr of flour, complemented with 200gr of water and 100gr of starter, all the dough sticks to the roller after a couple of minutes.
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the dough sticking to the roller is not bad in itself, but be sure to adjust the roller so that the dough is kneaded properly against the side of the bowl. I've baked 200g of dough successfully and the process is pretty much the same as when doing bigger batches, but the position of the roller becomes even more important as there is less room for error.
If you can film the process it would be helpful for further troubleshooting!