I hand knead my mixed grain sourdough in a large bowl and in the past have found that when the gluten development is progressing a couple of teaspoons of oil dribbled down the sides has made the dough slicker and less likely to stick to the bowl. Recently it seems to cause some gluten breakdown and the dough reverts to becoming quite sticky again. I notice the dough is also much slacker when shaping loaves. does anyone have an explanation and suggestion?