Re: My recipe suddenly does not work and I am unable to figure it out :/

Using my post here to ask something else.
So, I moved back to my initial recipe with 50% Kaputo Manitoba and 50% local Wholewheat flour and it worked well, as it did before.

However, for the past 2 days I am trying to do all Kaputo Doppio Zero (00) pizza and I am having an issue. When I start mixing the poolish with the rest of the flour, the dough turns extremely sticky to the point that if I don’t dip my hand in olive oil, it sticks to my fingers. Oiling my hand is not enough. Everything is the same:
– Overnight RT poolish with 1% IDY, 9-10h. Working recipe is with Kaputo Manitoba, not working recipe is with 00
– Adding the rest of the flour – working recipe is with local wholewheat, not working is with 00

It looks like 00 is changing the equation – what do I need to change to make it work? I do work with precise measures, in grams – I only changed the flour.