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seen May 15 '12 at 9:02

Oct
18
awarded  Notable Question
Mar
19
awarded  Popular Question
May
14
comment Flour and water… at which temperature?
@Mien About that quicke douch, I use the french way: Pâte brisée (flour, water, salt, egg, butter).
May
14
comment Flour and water… at which temperature?
would it be safe to assume that all yeasty doughs need warm water? in the case of a rouge, you don't have yeast, yet you keep adding the flour to your hot (and still cooking) roughe
May
14
awarded  Supporter
May
14
awarded  Editor
May
14
comment Flour and water… at which temperature?
@rumtscho I edited my question by adding a couple of things I often make and end up using more water / flour than the recipe calls for.
May
14
revised Flour and water… at which temperature?
Added explicit dishes that I'm interested in
May
14
asked Flour and water… at which temperature?