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Just use less liquid, that should work. Since you didn't mention the brand, you have to wing it at first. If you want to be a good cook, get am old cookbook and follow the directions, you can experiment after you've learned how.


Just as with kneading, stirring develops the gluten in the flour. over-mixing batter is a culinary no-no (fr. non-non). Batters are frequently rested in the refrigerator so the gluten can relax. Foods fried in batter that has been overworked and deprived of adequate rest is like a chef exposed to the same conditions–tough and tired. Whole wheat flour has ...

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