OK, I've had this problem on and off for a while---why does my bread dough suddenly go gooey? I was making a loaf of whole-wheat bread today (1/4 cup honey, 1/2 cup buttermilk, 1 1/4 cups water, 2 packs yeast, 2 tsp salt,4-5 cups whole wheat flour) and the first few minutes of hand kneading were fine. Then suddenly--goo! The dough got super sticky, gummy, and gooey and started to stick to everything in sight. Rather than add a ton more flour, I heaved it into the kitchenaid to finish kneading. It stayed really soft and gloppy, and now isn't really rising much, although it has 2 packages dry yeast for 4-5 cups flour, which is more than I usually use. I know honey is hydroscopic, but I like to use it and such a small amount shouldn't really cause such a problem. Any tips?