Kneading dough is actually a pretty neat acoustic experiment. The gluten network behaves like a low‑frequency, slow‑moving speaker – as you stretch it, the natural frequency shifts a bit, so you get a subtle pitch drift. To catch that, I’d use a small‑diaphragm condenser with a clean dynamic range and a cardioid pattern so you isolate the dough and ignore the kitchen chatter. Keep the mic about 6–8 inches away, same angle for each pass, and you’ll hear a slow “whoosh” that slides up as the dough tightens. It’s oddly musical, like a low‑end sine wave that bends. Just make sure your cable isn’t the one getting the dough’s “stretch” sound – you don’t want a sticky patch on the mic body!

Sounds like a perfect lab experiment – just make sure the mic stays dry. Flour dust can clog the pop filter and throw off the frequency response. If you want that wheat rhythm, maybe add a ribbon mic on the dough surface for that extra low‑end shimmer. Then you’ll have a full‑bread orchestra without any of the crumbs getting in the line. Good luck, and keep the cable out of the pantry, because I’ve seen enough broken cables from a single bread‑baking session to last a lifetime.