I seem to have a bad habit of mis-calculating ingredients, particularly the liquid ones. Can I just boil off excess water that I've added to a flour mixture (in this case a pizza dough)? Any other ...
I am using this recipe for pizza dough, and I received some seasoned advice from other members of this site to use a precise kitchen scale for weighing the flour and water. The question is, if I ...
I've been baking bread for years and no longer really measure the ingredients. But I'm no expert on the science of what I'm doing. I add fat (lard) because I've always added fat. What job does the ...