The Curious Cook – Better Bread With Less Kneading – NYTimes.com

The Curious Cook – Better Bread With Less Kneading – NYTimes.com: “Look for recipes that give ingredient weights, and avoid measuring in cups and spoons, which include variable amounts of empty space. This will also let you calculate dough hydrations and avoid overly wet recipes. Just divide the total liquid weight by the total flour weight, and if the answer is much above 0.75, expect a relatively flat loaf.”

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s