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seen May 15 '12 at 9:02

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
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.