|
 |
On Mon, 06 Apr 2009 19:17:16 -0400, Jim Holsenback wrote:
> "Jim Henderson" <nos### [at] nospam com> wrote in message
> news:49da3398$1@news.povray.org...
>> On Mon, 06 Apr 2009 12:33:05 -0400, Jim Holsenback wrote:
>>
>> > I tend to use pinch of this pinch of that method .....
>>
>> That tends to work for cooking, but not baking. Baking depends on
>> specific proportions of things being in the dough or it won't produce
>> the proper chemical reactions.
>
> haha .... you are absolutely correct ..... tried making some sour dough
> bread once. It was a miserable failure.
One of these days I want to try bread. Or pizza dough. I've got the
recipes, but in Salt Lake City the altitude and humidity mean that the
recipes need some adjusting.
> I guess that I should add, through trial and error I'm able to get
> consistently good cookie dough. It's more like a ratio of dry to wet
> ingredients. The dough should almost appear dry but forms a ball when
> you roll it in your hand.
Yeah, pasta dough is somewhat similar - if it's too wet, it sticks to the
roller. :-)
Jim
Post a reply to this message
|
|
