3
votes
1answer
246 views

Does adding alcohol to dough prevent it from soaking oil when deep-frying?

Some culinary books and, for example, this Wikipedia article, state that adding alcohol (usually spirit) to dough, it will prevent the dough from soaking oil when you deep-fry it. Does it really work? ...
6
votes
3answers
1k views

What effect does orange juice have when used in dough?

I was following a recipe to make some Middle Eastern inspired Olive bread, and the recipe called for a cup of orange juice in the dough. I was intrigued by this as I had not seen it before. What ...
4
votes
1answer
428 views

What is the rule of thumb for mixing doughs?

Without delving too deeply into specialty doughs, but addressing more than just cakes and bread, what concerns can I evaluate when calculating the technique for approaching a dough? For instance, ...
17
votes
3answers
6k views

What job is the fat doing when I prepare bread dough, and what to expect if I use the wrong amount?

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 ...