Yes. In some recipes - our dough will be slightly stickier than dough made from regular flour. The reason lies in the richness of the fibers in it and these will be absorbed from the dough liquids during the swelling. The liquids are also essential for the activity of the yeast and therefore this multiple importance of accepting the dough as it is and not insisting on turning it into what it is not. Our motto - we don't try to change the dough - we change our perception of how dough should look. The test of the final result is what determines!