What might cause yeast bread dough to become too sticky?

1. Too Much Water: If too much water is added to the dough, it will become sticky and difficult to handle. Make sure to follow the recipe carefully and measure the water accurately.

2. Incorrect Yeast: If the yeast is old, it may not be active enough to produce the necessary gas to leaven the dough. If the water used to dissolve the yeast is too hot or too cold, it can also kill or deactivate the yeast, resulting in a sticky dough.

3. High Humidity: If the dough is made in a humid environment, it can absorb moisture from the air and become sticky. Try making the dough in a cool, dry place.

4. Excess Kneading: Over-kneading the dough can develop the gluten too much and make the dough tough and sticky. Knead the dough just enough until it comes together and forms a smooth ball.

5. Incomplete Mixing: If the ingredients are not thoroughly mixed, dry pockets of flour can remain in the dough, making it sticky. Make sure to mix the ingredients until they are fully incorporated.

6. Unripe Sourdough Starter: If you're using a sourdough starter, it may not be fully mature and ready to use. An unripe starter will produce a sticky dough. Ensure that the starter is fed and active before using it in the dough.

To fix sticky dough, you can try adding a small amount of flour, but be careful not to add too much, or the dough will become dry and crumbly. You can also let the dough rest for a few minutes, which may allow the gluten to relax and make it easier to handle. If the dough is still too sticky, you may need to start over with a new batch.